Ingredients
6
boneless skinless chicken thighs (1 3/4 lb), cut into 1-inch pieces
3/4
cup sweet chili sauce
1/4
cup hoisin sauce
1/4
cup orange juice
2
teaspoons finely chopped garlic
1
large red bell pepper, cut into 1-inch pieces
1
large orange bell pepper, cut into 1-inch pieces
1
large yellow bell pepper, cut into 1-inch pieces
1
small onion, cut into 6 wedges
1
tablespoon cornstarch
2
tablespoons cold water
3
cups hot cooked basmati rice
2
tablespoons chopped green onions (2 medium)
2
tablespoons toasted sesame seed
Preparation
Spray 5-quart slow cooker with cooking spray. In 12-inch nonstick skillet, cook chicken over medium-high heat 5 minutes, stirring occasionally, until lightly browned. Spoon chicken into slow cooker.
Add chili sauce, hoisin sauce, orange juice, garlic, bell peppers and onion to slow cooker; stir.
Cover; cook on Low heat setting 3 hours. In small bowl, stir together cornstarch and water until smooth; stir into chicken mixture. Cover; cook 1 hour longer.
Serve chicken mixture over rice. Sprinkle with green onions and sesame seed.
