This recipe is based loosely on two of my other recipes: Slow Cooker Mongolian Beef and Slow Cooker Spicy Orange Chicken. It's a great recipe if you want to have Chinese takeout at home. The recipe uses frozen stir fry vegetables. Mongolian beef usually has carrots in it, but I like the addition of broccoli and snap peas in this version. You can get a steam-in-bag version, or steam them on the stovetop. A Couple Cooks has a good post on how to steam vegetables. I usually do mine right from frozen and don't thaw first. I didn't include instructions for cooking the rice. Love & Lemons has a good post about how to cook rice.
Recipe Notes and Frequently Asked Questions
Do I have to use sesame oil?
You can use other types of oil, such as olive oil or vegetable oil, but sesame oil gives the dish a toasted flavor that you won't get from other types of oil.
Can I use soy sauce that isn't low sodium?
I don't recommend this because it could make the dish taste way too salty.
Why do I have to steam the vegetables separately? Can't I just put them in the slow cooker?
The vegetables will get mushy if you put them in the slow cooker. If you're in a hurry, get the vegetables that you can steam in the bag in the microwave! Similarly, you can also use minute rice.
Slow Cooker Mongolian Chicken
- Whisk together ingredients for sauce and set aside.
- Place cornstarch and chicken pieces in a large bowl. Stir until all pieces of chicken are coated in cornstarch. Add sauce. Stir until all pieces of chicken are coated in sauce.
- Transfer chicken with sauce to slow cooker. Cook on low for about 2 hours.
- About 30 minutes before the chicken is done, begin preparing the rice and vegetables. Cook the rice according to the package instructions (or your go-to method) and steam the vegetables.
- Serve the chicken and vegetables over rice.