Slow Cooker Apricot Soy Chicken 2x the delicious servings!

Name: Slow Cooker Apricot Soy Chicken 2x the delicious servings!
Yield: 2 servings
Ingredients: 1 tbsp Cornstarch; 2 unit Apricot Jam; 1 Onion; 2 tbsp Soy Sauce; 20 oz Chicken Cutlets; 2 tsp Dijon Mustard; 1 1/2 cup Rice; 2 tsp Garlic Powder; 8 oz Snap Peas; 1 Ginger; tsp Salt, tsp; tsp Black Pepper, tsp

By Recipe0 System

We all know the slow cooker is a game-changer for big-batch, make-ahead, easy-peasy meals. Case in point? This gingery, garlicky chicken with snap peas that bubbles away happily in a sauce made with soy sauce, apricot jam, and Dijon mustard. Serve this savory-sweet sensation over fluffy jasmine rice and watch your hungry crowd devour it—or save it for yourself and eat like a royal all week long!

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 tbsp Cornstarch
2 unit Apricot Jam
1 Onion
2 tbsp Soy Sauce
20 oz Chicken Cutlets
2 tsp Dijon Mustard
1 1/2 cup Rice
2 tsp Garlic Powder
8 oz Snap Peas
1 Ginger
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce.

Halve, peel, and cut onion into large chunks. Peel and mince or grate ginger. Trim and remove strings from snap peas.
2

In a large microwave-safe bowl, whisk together apricot jam, soy sauce, mustard, and cornstarch. Microwave until warmed through, 30 seconds.
3

Pat chicken* dry with paper towels.

Place chicken, onion, and ginger into a 5- to 6-quart slow cooker; season with garlic powder, salt, and pepper. Stir in apricot-soy mixture until thoroughly coated.

Cover and cook on high for 2 hours.
4

Once chicken has cooked 2 hours, transfer to a second large bowl. Using two forks, shred chicken. TIP: You can shred chicken directly in slow cooker, but be careful (it’s hot!).

Return shredded chicken to slow cooker along with snap peas; season with salt. Stir to combine.

Cover slow cooker with lid; cook on high until snap peas are crisp-tender and flavors meld, 20-25 minutes.
5

Once you’ve added snap peas to slow cooker, in a large pot, combine rice, 2¼ cups water (4¼ cups for 8 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.
6

Fluff rice with a fork and divide between shallow bowls. Top rice with apricot soy chicken and snap peas. Serve.

Chicken is fully cooked when internal temperature reaches 165°.

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