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dark sesame oil chicken breasts apricot preserves rice vinegar garlic fresh ginger chili-garlic sauce soy sauce
Viewed: 34 - Published at: 8 years agoIngredients
- 3 teaspoons dark sesame oil
- 4 (6 ounce) skinless chicken breasts, bone-in
- 1/2 cup apricot preserves
- 2 tablespoons unseasoned rice vinegar
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon chili-garlic sauce
- 2 tablespoons reduced sodium soy sauce
Method
- Heat 2 teaspoons of the sesame oil in a large nonstick skillet set over medium-high heat.
- Add the chicken breasts and cook until browned, 2-3 minutes on each side.
- Transfer the chicken to a 5-6 quart slow cooker.
- Combine remaining 1 teaspoons of oil and the remaining ingredients and pour over the chicken.
- Cook covered until the chicken is fork tender, 3-4 hours on high or 6-8 hours on low.
- Transfer the chicken to a platter, keep warm.
- Pour the sauce into a small saucepan; bring to a boil over medium-high heat.
- Cook, stirring occasionally, until slightly thickened, 3-4 minutes.
