Korean Braised Chicken
A sweet and savory Korean slow-cooker dish.
Servings: 4
Ingredients
- 1 lb 450 g boneless, skinless chicken breast, cut into large chunks
- 3 medium carrots cut into large cubes (1 1/2 cup, 200 g)
- 1 medium potatoes cut into large cubes (3/4 cups, 120 g)
- 1 large onion cut into chunks (1.5 cups, 200 g)
- 2 green onions scallions, chopped (half for cooking, half for garnish)
- 1 cup 150 g mushrooms (shiitake, cremini, or button), halved
- 1- inch piece of ginger grated (1 tablespoon, 15 g)
- 2 Korean chili peppers optional, sliced for spice
- 2 tablespoons 30 ml soy sauce
- 1 tablespoon 15 ml mirin (sweet rice wine)
- 1 teaspoon 5 ml oil (vegetable or neutral)
- 1/2 teaspoon 3 g salt, or to taste
- 1/4 teaspoon 1 g black pepper
- 2 packets 2 g Splenda (sugar substitute)
Instructions
- Prepare the Ingredients
- Begin by cutting the chicken breasts into large, even chunks. This ensures that they cook evenly and remain tender during the slow-cooking process.
- Chop the carrots and potatoes into thick cubes to prevent them from becoming too soft. Slice the onion into large chunks, and cut the green onions into small pieces, separating half for the cooking and the other half for garnish.
- If you’re adding Korean chili peppers, cut them in half to release the heat into the stew.
- Make the Sauce
- In a small bowl, mix the soy sauce, mirin, grated ginger, Splenda, and sesame oil. Stir until the Splenda is fully dissolved. Taste and adjust seasoning if needed—you can add a pinch of salt or more Splenda for sweetness.
- Assemble the Ingredients in the Slow Cooker
- Place the carrots, potatoes, onions, and mushrooms at the bottom of the slow cooker. Layer on top of the chicken chunks. Add half of the chopped green onions and the chili peppers if using.
- Pour the Sauce
- Pour the sauce evenly over the chicken and vegetables in the slow cooker. Use a spatula or spoon to gently mix everything so that the sauce coats the ingredients.
- Cook the Dish
- Cover the slow cooker with its lid. Cook on Low for 4 hours or on High for 2.5 hours, depending on your time preference.
- Avoid stirring during the cooking process to allow the potatoes to naturally thicken the sauce.
- Final Touches
- Once the cooking time is complete, check the chicken and vegetables for tenderness. The chicken should shred easily with a fork, and the potatoes and carrots should be soft but not mushy.
- Stir gently to combine the sauce with the chicken and vegetables evenly.
- Serve
- Transfer the Slow Cooker Korean Braised Chicken to a serving dish. Sprinkle the remaining chopped green onions over the top for garnish.
- Serve warm as is, or pair it with steamed rice for a complete and hearty meal.
Notes
1 WW Point per serving.
Nutrition
Serving: 282g | Calories: 231kcal | Carbohydrates: 18g | Protein: 28g | Fat: 4.4g | Saturated Fat: 0.9g | Cholesterol: 82mg | Sodium: 670mg | Potassium: 826mg | Fiber: 3.3g | Sugar: 6.8g | Calcium: 49mg | Iron: 1.9mg