Mongolian Chicken

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds natural sweetness with fewer calories.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu offers a plant-based option, while thighs are more economical.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides healthy fats with a milder flavor.

Start by preparing the sauce in the bottom of the crock pot.

Peel a chunk of ginger using a spoon and grate it into the crock pot.

Peel and grate a chunk of garlic into the crock pot.

Add 2 tablespoons of vegetable oil to the crock pot.

Add a splash of sesame oil to the crock pot for extra flavor.

Add 3/4 cup of soy sauce to the crock pot.

Add 3/4 cup of water to the crock pot.

Add 1 cup of brown sugar to the crock pot and stir everything together.

Cut the chicken breasts into strips while they are still frozen for easier cutting.

Place 1/4 cup of cornstarch into a bag and add the chicken strips to coat them.

Once coated, add the chicken to the sauce in the crock pot.

Set the crock pot to high since the chicken is frozen and stir to coat the chicken with the sauce.

Slice a bell pepper into slivers and prepare the sugar snap peas by removing the membrane from the top.

After cooking for 5 hours, add the carrots and sugar snap peas to the crock pot.

Mix in the vegetables and cook for an additional 30 minutes until they reach the desired tenderness.

Start cooking the rice to ensure it’s ready when the chicken and vegetables are done.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens