This Multi-Cooker Sesame Ginger Chicken will save you from spending too much on takeout, and will make you run back for seconds, even thirds! It’s a simple homemade sesame-ginger sauce that will cook with the chicken all day (or for a few minutes if you choose the stovetop option!). At the end of the cooking cycle, you can swirl in some cornstarch to thicken up the sauce.
I love a good fakeout-takeout meal! Especially one that’s bursting with flavor and has cooked itself all day on the slow cook mode.
This is best made with boneless, skinless chicken thighs, but you could use boneless, skinless chicken breasts or a mix of the two, as well.
We hope you enjoy this scrumptious multi-cooker chicken recipe.Print
Multi-Cooker Sesame Ginger Chicken – prepared with Slow Cook or Stovetop mode.
- 1/2 cup chicken broth
- 2/3 cup soy or teriyaki sauce (use GF if needed)
- 2 tsp ground ginger
- 1 Tbsp minced onion
- 2 tsp cornstarch
- 2 tsp sesame seeds, divided
- 1 Tbsp canola oil
- 1 lb. chicken thighs, cut into chunks
- 12 oz. bag frozen broccoli florets
- Brown or white rice, as side dish
- In a small bowl, whisk together the broth, soy sauce, ground ginger, minced onion, and 1 tsp of the sesame seeds.
- Add 1 Tbsp canola oil and use Saute mode to brown the chicken pieces for 2 to 3 minutes.
- STOVETOP: Pour the sauce over the browned chicken pieces and turn the heat up to 375 to 400 F and saute for 7 to 10 minutes, or until chicken is cooked through. Stir in the cornstarch and let the sauce thicken.
- SLOW COOK: Pour the sauce over the browned chicken and cook on low for 6 to 8 hours. When there is 30 minutes left in the cooking cycle, swirl in the cornstarch and add the frozen broccoli and let finish cooking. Sprinkle remaining sesame seeds on as garnish.
- Cook the rice, as directed.
- Serve Sesame Ginger Chicken with broccoli over rice.