Every week my students work through a variety of stations during our literacy center time. One of those stations is working on writing. Students have a personal journal where they can write about whatever they want.
And write they do.
Sometimes with funny, funny results.
Not only do I have a good laugh when I read their journals, I am also reminded how great my job is and what an impact I make on them each day. It’s nice because some days it is hard to remember why I ever got into this job…
I am always on the lookout for new Chinese food type recipes to try. If I can make it in the slow cooker, it moves up the “to try” list even faster. So it was only a matter of time before this ended up on the meal plan.
I started by mixing 1 cup of cornstarch, some salt and pepper, a dash of onion powder and a little cayenne powder in a large ziploc bag.
I tossed in 3 diced chicken breasts, zipped it shut and gave it a good toss.
I browned the chicken pieces and tossed them in the slow cooker.
For the sauce I mixed together
- 4 tablespoons of hoisin sauce
- 4 tablespoons of soy sauce
- 4 tablespoons of rice wine vinegar
- 2 tablespoons of sugar
- 1 tablespoon minced garlic
- 2 tablespoons of water
- A dash of cayenne powder
I poured half over the chicken and saved the other half for the last 30 minutes of cooking.
I cooked the chicken on low for 4 hours. During the last half hour I poured in the remaining sauce and let it cook.
I served this over rice and, as I was dishing it out, wished that I had some stir fry veggies to add to the dish. That would have finished it off nicely.
The verdict- this was great! It does take a little work at the beginning to brown all the chicken, but it was worth it. I would definitely serve this with vegetables next time to round out the meal more.