Ingredients: 4 large boneless and skinless chicken breasts, cubed, 1/2 cup (125 ml) freshly squeezed lemon juice, 1/4 cup (60 ml) low-sodium soy sauce, 1/4 cup (60 ml) water, 1/4 cup each: sugar and granulated sugar, 1/3 oz (10 ml) rice vinegar, 1/2 teaspoon (3 ml) ground ginger, 1/2 teaspoon (3 ml) chili-garlic sauce, 3 tablespoons (45 ml) cornstarch, 3 tablespoons (45 ml) cold water, grated zest of 1 lemon, 2 green onions, washed and chopped
: In 4-quart (4-6 L) pressure cooker, combine cubed chicken, lemon juice, soy sauce, water, brown sugar, rice vinegar, ginger, and chili-garlic sauce. Mix well to combine.
Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set a timer to cook for 3 minutes.
Turn off the pressure cooker and open the lid. In a small bowl, combine cornstarch and 3 tablespoons of cold water. Whisk until cornstarch is dissolved completely. Add the slurry to the pot. Switch the machine to saute function. Simmer, unclosed, stirring constantly, until the sauce is thick and syrupy. Add grated lemon zest and stir well.
Transfer cooked chicken to serving bowls. Top with lemon-garlic sauce. Sprinkle with chopped scallions and red pepper flakes (optional). Serve hot
Slow Cooker Lemon-Garlic Chicken
- 1 teaspoon dried oregano
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon freshly ground black pepper
- 2 pounds (960 g) skinless and boneless chicken breast halves
- 2 tablespoons unsalted butter
- 1/4 cup (60 ml) water
- 3 tablespoons freshly squeezed lemon juice
- 2 garlic cloves, peeled and minced
- 1 teaspoon chicken bouillon granules
- 1 tablespoon minced fresh parsley
In a small bowl, combine dried oregano, garlic, seasoned salt, and black pepper. Mix well and rub chicken breasts with oregano mixture.
Heat unsalted butter in a large nonstick skillet. Brown rubbed chicken breast halves in hot butter. Using a slotted spoon, transfer to slow cooker.
Pour water, lemon juice and bouillon granules in the same skillet. Bring to a boil over high heat, loosening browned bits from skillet. Pour boiled lemon mixture over chicken.
Cover slow cooker and cook on low-heat setting for 4-5 hours. Add parsley and baste chicken. Cover slow cooker and cook on high-heat setting for a further 15-30 minutes, or until chicken breasts are tender.