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.
Product offers are temporarily unavailable.
Slow Cooker Mongolian Chicken
Equipment
Ingredients
- 3 boneless skinless chicken breasts cut into bite sized pieces
- 3 tablespoon cornstarch
- 1 package frozen stir fry vegetables 12 oz. bag, steam-in-bag type recommended
- 1 cup white rice uncooked
Sauce
- 2 teaspoon sesame oil
- ⅓ cup brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- ½ cup low sodium soy sauce
- ¼ teaspoon sriracha
- ¼ cup water
Instructions
- 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.
Nutrition
Nutrition information is an estimate for one serving.
Product offers are temporarily unavailable.
This recipe is so easy and full of flavor! I julienned carrots and a red pepper and tossed them in the rice with fresh sugar snap peas and cooked them all together. It was perfect!
I'm so glad you enjoyed it!