Description
This Slow Cooker Mongolian Chicken is a flavorful and easy-to-make dish perfect for busy weeknights. Tender chunks of chicken breast are coated in a savory and slightly spicy sauce made with hoisin, chili garlic sauce, and brown sugar, then slow-cooked to perfection with fresh vegetables like broccoli and bell peppers. The slow cooker method infuses deep flavors while requiring minimal hands-on time. Serve this comforting Asian-inspired meal over rice for a satisfying dinner the whole family will love.
Ingredients
Chicken Marinade
- 1 lb boneless skinless chicken breast, cut into cubes
- 2 Tbsp cornstarch
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp red pepper flakes
- 1/2 tsp coarse black pepper
Sauce and Vegetables
- 3/4 cup water
- 2 Tbsp rice wine vinegar
- 2 Tbsp chili garlic sauce
- 1/2 cup hoisin sauce
- 2 Tbsp brown sugar
- 3 garlic cloves, minced
- 1″ piece ginger root, thinly sliced
- 1/2 cup diced mini red sweet peppers (or red bell pepper)
- 1 small white onion, diced
- 4 cups broccoli florets, fresh or frozen
Optional Toppings
- 2 red chili peppers, sliced (mini sweet bell peppers)
- 2 tsp sesame seeds
Instructions
- Prepare the Chicken: Cut the chicken breast into bite-sized cubes. Place them in a large mixing bowl and toss with cornstarch, baking soda, salt, red pepper flakes, and black pepper until evenly coated. This step helps tenderize the chicken and gives it a desirable texture.
- Make the Sauce: In a separate bowl, whisk together water, rice wine vinegar, chili garlic sauce, hoisin sauce, brown sugar, minced garlic, sliced ginger, diced white onion, and diced sweet red peppers. Ensure the sauce is well combined to blend all flavors.
- Combine Chicken and Sauce: Pour the prepared sauce mixture over the seasoned chicken in the bowl. Toss thoroughly to coat every piece of chicken with the sauce and aromatics.
- Cook in Slow Cooker: Transfer the chicken and sauce mixture into a slow cooker. Cook on the low setting for 4.5 hours, allowing the flavors to meld and the chicken to become tender.
- Add Broccoli: Once the initial cooking time is complete, stir in the broccoli florets. Continue cooking on high for an additional 30 minutes to soften the broccoli while keeping it vibrant and slightly crisp.
- Garnish and Serve: Before serving, garnish with sliced red chili peppers and a sprinkle of sesame seeds for added color and texture. Serve the Mongolian Chicken hot over steamed rice and enjoy your delicious meal.
Notes
- For a thicker sauce, you can mix an additional teaspoon of cornstarch with water and stir it into the slow cooker during the last 30 minutes of cooking.
- If you prefer spicy food, increase the amount of chili garlic sauce or add more red pepper flakes.
- Frozen broccoli can be used and will thaw quickly in the slow cooker during the last step.
- Diced bell peppers add a nice sweetness and texture balance but can be omitted if unavailable.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the microwave.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
