Into the crockpot:
6 boneless chicken thighs
2 tablespoons rice wine vinegar
2 tablespoons oyster sauce
3 tablespoon soy sauce
1 tablespoon sriracha
2 teaspoons sesame oil
6 cloves garlic grated
1-2 tablespoons chicken base
1-2 tablespoons corn starch (to thicken the sauce)
2 bunches of green onions, sliced in thirds
1 bag of frozen stir fry veggies
On low for 4 to 6 hours, or on high for 2 to 3
Serve over rice, sprinkle with some sesame seeds and even top with a fried egg and some siracha!
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