I doubled the chicken and tripled the sauce - we wanted leftovers 😉
I didn’t have dried minced onions so I just minutes fresh onions and added some minced garlic too.
Last 30 minutes I added two bags of Asian vegetables and two cans of water chestnuts. I also removed most of the sauce to a sauce pan - brought it to a boil and added a slurry of 3Tbs water w/3 Tbs cornstarch. I whisked that in and let the sauce boil for about 3 minutes and then simmer for about 5-10 more minutes. Then I stirred the thicken sauce back into the crockpot and let it cook for another 20 minutes. Served over rice. YUM!!!
Things I’ll do different next time:
1. Lessen the brown sugar as my husband thought it was a tad too sweet.
2. Instead of the two bags of Asian vegetables I’ll do one bag of broccoli and one bag of carrots. Then I’ll get some canned baby corn and maybe some fresh pea pods.
Highly recommend!! 😋😋😋😋😋
