Prep Time 10 minutes
Cook Time 240 minutes
1 1/2 – 2 pounds boneless skinless chicken breasts
1 1/2 tablespoons cornstarch
1/2 cup low sodium soy sauce
1/2 cup water
1/3 cup brown sugar packed
2-4 tablespoons Asian sweet chili sauce like Mae Ploy *
2 tablespoons sweet Japanese rice wine or dry sherry
1 tablespoon quality hoisin sauce like Lee Kum Kee or Kikkoman**
2 teaspoons ginger freshly grated
1 teaspoon salt
1/4 teaspoon pepper
1-2 teaspoons sriracha/Asian hot chili sauce for more heat, optional***
Add chicken to the bottom of your slow cooker.
Whisk together all of the Mongolian Sauce ingredients and pour 1/2 cup over chicken. Refrigerate the rest of the sauce. Cook on low for 5-7 hours or on high for 3-4 hours, or until chicken is tender enough to shred.
When chicken is tender, remove to a cutting board and shred.
Meanwhile, add reserved Mongolian Sauce to a small saucepan and whisk in 1 1/2 tablespoons cornstarch followed by all the liquid from the slow cooker. Bring to a boil then reduce to a simmer until thickened. Add shredded chicken back to slow cooker along with thickened sauce. Toss to combine.
Let cook an additional 30 minutes on low to absorb sauce. Taste and add additional Asian Sweet Chili Sauce for more sweet heat, Sriracha for spicier, brown sugar for sweeter if desired. Serve with rice and garnish with sesame seeds and green onions.
* If you aren’t sure how much to add, you can start with less and stir in more at the end of cooking. I use 4 tablespoons (1/4 cup) Asian Sweet Chili Sauce and 1 teaspoon sriracha and it has a little kick but not too spicy in my opinion. If you have young children you will want to start with 2 tablespoons Asian Sweet Chili Sauce and probably omit the Sriracha.
**I use Kikkoman Mirin Aji Sweet Rice Wine – can be found in the Asian section of most grocery stores – I suggest googling it so you can spot it easily.
***I added 3 cups broccoli florets by adding 1/2 inch water to a microwave safe bowl along with broccoli, covering and microwaving for approximately 3 minutes to steam.