Asian Chicken
- SERVES
- 4
- COOK TIME
- 6 Hr
East meets West in our tasty Asian Chicken made with budget-friendly boneless chicken thighs. This Asian-style chicken cooks up rich and flavorful in our slow cookers, so it's also a super time-saver.
What You'll Need
- 2 pounds boneless, skinless chicken thighs, cut into strips
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 (19-ounce) can pineapple chunks, undrained
- 1 (8-ounce) can sliced water chestnuts, drained
- 1 medium-sized red bell pepper, cut into 1/4-inch strips
- 1 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon white vinegar
- 1/4 cup cornstarch
- 4 scallions (green onions), sliced diagonally
What to Do
- In a 4-quart electric slow cooker, combine chicken, ginger, garlic powder, and black pepper; mix well. Stir in pineapple chunks with juice, the drained water chestnuts, bell pepper strips, and chicken broth.
- Cover, and cook on low setting for 6 hours.
- In a small bowl, combine soy sauce, vinegar, and cornstarch; mix until smooth then stir into chicken mixture. Add scallions, and serve.
Note
If you're a fan of this recipe, then check out How to Cook with Your Slow Cooker, Plus 11 Easy Slow Cooker Recipes!
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kawoods68 9704016
Feb 12, 2014
Lacks a little sweetness! I'd recommend adding a little Sweet & Sour Sauce to the chicken.
padget24
Jan 13, 2014
Will try this with breasts. And ruby, Mr. Food was still alive when aunt tay wrote her post, he died almost two months later, and I do believe she was refering to the cooking segments, which re still airing, hosted by Howard.
HelenGloria
Jan 08, 2013
This recipe is wonderful, as is. My family would eat this several times a week! I do use breast instead of the thighs and sometimes add a bag of frozen broccoli. Served over rice is so yummy. Love all the recipes on this site so far...thank you!!
dwhited78 0793616
Aug 28, 2012
iam making this today bseeing if kids like it so far it smells great, i also maked the lemonmeringue cake my kitchren smells like a cafe for foodies
Kamicat
Aug 28, 2012
Sounds good! Wht kind of "flowers" should I use in place of cornstarch??? I think I would try flour. As for it not thickening with cornstarch, you do need to let it come to a boil and cook after you stir in the cornstarch.
ChefAmanda
Jul 26, 2012
If it is not thickening with cornstarch, try using flower instead it works the same way and to me it seems a lot stronger of a thickening agent. So for the flavor add some sesame seed oil. Also for you hot lovers put the cock Chinese hot sauce on the finished product that adds a lot of flavor to this dish as well.
cheermom
Jun 24, 2012
This recipe was VERY watery. I agree it never thickened up and was flavorless!!! I would not make it again.
eaglegrampa 952507 3
Feb 23, 2012
Followed directions as printed and added soy, vinegar, and cornstarch. It NEVER thickened up any. And isn't 2 lbs of chicken a huge amount for only 4 servings?
Flemlyn
Jan 28, 2012
Persons who found this tasteless???...there's something wrong with their tastebuds! We think this is d-e-l-i-c-i-o-u-s! And so easy.
carann00
Jan 11, 2012
I for one would like to try this, BUT there is no picture on what the finished product looks like. I also noticed alot of your recipes has no pictures.
damomom 1390240
Jul 13, 2012
We loved it. We did add a little more corn starch to thinken, but the flavor was wonderful. Perhaps you had trouble reading the recipe correctly. For example: alot is not a word. And it should be "your recipies HAVE no pictures" For some it is easier with pictures than words.
rmpereira260 60386 27
Nov 10, 2011
I made this for supper yesterday and it was absolutely TASTELESS! You couldn't taste any of the spices. We added a bit more salt and soy sauce in a last attempt to revive it...still tasteless. Total waste of a package of chicken thighs. Will definitely never make this again.
thistle809 9393063
Apr 19, 2012
Make sure your spices are fresh. Spices lose flavor over time. Be certain to store spices in a cool, dry place which is protected from light. A good rule of thumb is to replace spices about every six months. It is also cost-effective to buy the highest quality spices available - you will use less, because the flavors will be stronger.
disneymom9699
Oct 30, 2011
I made this tonight and my whole family thought it was ok. It definitely was bland. Needed more taste. It was definitely very easy to make. Loved that portion of it. I added fresh bean sprouts and cooked for about 15 minutes while my rice was cooking. Turned out perfectly. Also add some pre cut julianned carrots. If anyone has any suggestions, please post because I would love to love this recipe.
larry2137 0871200
Feb 07, 2012
TRY USING FRESH GINGER AND GARLIC INSTEAD OF POWDERED. ALSO CAN ADD SOME DARK SESAMEE OIL.
pateavenson 828311 0
Sep 24, 2011
I too would like to know when to add the final ingredients, I am thinking after 6 hours you would add and wait to have it thicken slightly. Can you clear this up
xsjudy 9865034
Aug 25, 2011
At what point do you add the soy sauce, vinegar, cornstarch and scallions, I can't find that update in the recipe any place. I really want to try this recipe.
Test Kitchen
Jul 27, 2011
kkathrinec22: Thanks for pointing that out. We've now updated the recipe with the correct instructions. Enjoy!
kkathrinec22 64417 94
Jul 25, 2011
Recipe says to put chicken, ginger, garlic powder, black pepper, pineapple chunks, water chestnuts and chicken broth then slow cook 6 hours. Then it says combine soy sauce vinegar and cornstarch, mix and stir into chicken mixture, then add bell pepper strips and scallions. My questions is "How long do you cook bell pepper strips and scallions"???????
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