Friday, August 21, 2015

Blackberry Hoison Asian Chicken

4-5 boneless chicken breasts

1/4 cup brown sugar
1/4 cup stevia
1/2 cup soy sauce
1/4 cup blackberry jam
1/4 cup hoison sauce
3 cloves minced garlic
1/4 tsp red pepper flakes
1 Tablespoon cornstarch

Sliced scallions and sesame seeds for garnish

Place chicken breasts in slow cooker and cook on low (6-8 hours) or high (4-6 hours).  Begin making sauce 30 minutes before serving by placing all sauce ingredients except for cornstarch in a small sauce pan.  In a small cup, mix cornstarch with 3 Tablespoons of water to make a slurry.  Stir slurry mixture into sauce and boil until mixture thickens. Remove from heat.  Uncover crockpot and discard most of the  liquid leaving no more than 1/2 cup of juice.  Shredd chicken with two forks in large chunks,  pour sauce over chicken and mix until fully coated.  Serve garnished with scallions and sesame seeds.

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