Serves: 4 Cal: 187

INGREDIENTS

• 1/2 cup hoisin sauce
• 2 tablespoons tamari or soy sauce
• 2 tablespoons honey
• 1 tablespoon minced peeled fresh ginger
• 2 cloves garlic, minced
• 1/4 teaspoon freshly ground black pepper
• 2 pounds boneless, skinless chicken breasts or thighs, cut into 1 1/2-inch chunks
• 2 tablespoons water
• 1 tablespoon cornstarch
• Steamed rice or lettuce, for serving (optional)

INSTRUCTIONS

1. Place the hoisin sauce, soy sauce, honey, ginger, garlic, and pepper in a 4-quart or larger slow cooker and stir to combine. Add the chicken and stir to combine. Cover and cook until the chicken is cooked through and registers an internal temperature of 165°F, 3 to 4 hours on the LOW setting, or 1 1/2 to 2 hours on the HIGH setting.
2. Transfer the chicken to a serving bowl with a slotted spoon. Pour the sauce into a small saucepan and bring to a simmer over medium heat. Meanwhile, stir the cornstarch and water together in a small bowl until the cornstarch is fully dissolved. Add the cornstarch slurry to the simmering sauce and cook until thickened slightly, about 1 minute. Remove from the heat. Serve the chicken with steamed rice or in lettuce leaves as lettuce wraps, with sauce for drizzling.

RECIPE NOTES

Hoisin sauce: This Chinese sauce is a thick, sweet condiment made from sugar, soybeans, garlic, sesame seeds, chiles, and spices. For this recipe, we recommend finding a thick, paste-like hoisin sauce that is sold in a jar, not a bottle. To make this dish gluten-free, look for a hoisin sauce that does not contain wheat.

Storage: Store the chicken in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 4 months.

Serves: 4 Prep: 5 min Cook: 30 min Total: 35 Cal: 441

INGREDIENTS

• 1 tbsp olive oil
• 2 lbs chicken breasts (3-4)
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes
• 3/4 cup chicken broth
• 1/2 cup heavy cream
• 2 oz sundried tomatoes, chopped
• 1/4 cup Parmesan cheese
• 1/4 cup fresh basil, chopped

INSTRUCTIONS

1. Preheat oven to 375F degrees.  In a large oven-safe skillet over medium-high heat, heat the olive oil.  Season chicken breasts with salt and pepper, and sear until golden (about 4 minutes per side).  Transfer chicken to a plate, and set aside 
2. Return skillet to medium heat.  Add garlic and cook for 1 minute. Stir in thyme, red pepper flakes, chicken broth, and heavy cream.  Simmer for 5 minutes, stirring often.  Stir in sundried tomatoes. spinach, and parmesan cheese.  
3. Return chicken to skillet and spoon sauce over the chicken breasts.  Place in the oven, and bake until chicken is cooked through — about 15 minutes, or until it reaches 165F internal temperature.  Garnish with grated parmesan cheese, if so desired.

NOTES

I prefer the sun-dried tomatoes that are jarred in olive oil, instead of the kind that are packaged dry.

Servings: 4 Prep: 10 min Cook: 10 min Total: 20 min

INGREDIENTS:

• 1 tablespoon olive oil
• 1 pound ground chicken
• 2 cloves garlic, minced
• 1 onion, diced
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon freshly grated ginger
• 1 tablespoon Sriracha, optional
• 1 (8-ounce) can whole water chestnuts, drained and diced
• 2 green onions, thinly sliced
• Kosher salt and freshly ground black pepper, to taste
• 1 head butter lettuce

DIRECTIONS:

1. Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
2. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.
3. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
4. To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.