This was quite good, and definitely has potential. I used BleuBelle's sauce suggestions (more or less: 1/3 C soy sauce, 1/3 C brown sugar, 2/3 C water, 3 big cloves of minced garlic, 1 T jarred minced ginger and 2 T Thai fish sauce, plus some crushed red pepper flakes) with 3 lbs of boneless, skinless thighs (more moist than breasts). I was in a rush, so didn't brown the thighs as thoroughly as I could have; the dish would have been tastier if I'd done that. I used the sauce mixture to deglaze the pan before adding it to the slow cooker, and cooked for 7 hours or so on low. I'm still not quite happy with the sauce; it was indeed very salty, although not inedible. I never have low-sodium soy sauce around, though. When the cooking time was over I tasted the sauce and thought it was a bit watery; I think that the water should definitely be replaced with something more flavorful, either fruit juice (pineapple, maybe, as other people have suggested, or fresh-squeezed orange; not sure I'd add actual chunks of fruit) or chicken stock. I took the meat out and reduced the sauce in a pan on the stove, which definitely boosted the flavor but left me with not as much sauce as I would have liked. I added steamed green beans and toasted slivered almonds, then served it over white rice. All in all, a good recipe! (The name has to go, though. "Oriental" went out of use about twenty years ago.)
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