Crockpot Sesame Chicken

To begin, cut the chicken breasts into large chunks – about an inch and a half.

In a non-stick skillet, heat the sesame oil over medium high heat.

Add in the chicken and cook until it is just opaque, turning a couple times.

Spray the inside of your crockpot with cooking spray.

Place the chicken in your crockpot.

While the chicken is cooking, in a cup combine the soy sauce, orange juice, ginger, garlic, brown sugar and hoisin sauce. Whisk those all together.

Pour the sauce over the chicken and stir to coat. Cook on low for 4 hours.

After about 3 1/2 hours, start some rice to serve this with. In the last 15 minutes of cooking, add in either a cup of frozen peas or 2 cups of frozen broccoli florets. Whichever you have handy.

After it has finished cooking, strain the liquid into a saucepan, and turn the heat on medium. Keep the chicken and vegetables in the crockpot.

In a small dish or cup, whisk together the water and cornstarch. Pour the cornstarch mixture into the saucepan, along with the chicken broth.

Bring it to a boil, stirring continually.

Pour the thickened sauce back into the crockpot over the chicken and veggies. If you don’t have toasted sesame seeds, simply put a tablespoon of them in a dry skillet and cook over medium heat for about 3-4 minutes, or until barely golden and fragrant.

Serve over your cooked rice, topped with toasted sesame seeds and sliced green onion.

Enjoy!