CROCKPOT CHICKEN SOY SAUCE RECIPES

Steps:

• In a large bowl, whisk together soy sauce, chicken broth, chili sauce, Sriracha, brown sugar, and lime juice. Stir in ginger and garlic.
• Place drumsticks in a large resealable back. Pour over marinade and seal. Marinate 30 minutes up to overnight. 
• Pour drumsticks and marinade into slow cooker and cook on high for 3 to 4 hours or low for 5 or 6. 
• When drumsticks are tender and cooked through, preheat broiler to high. Transfer drumsticks to a large foil-lined baking sheet and broil until golden and crisp, 3 to 5 minutes. 
• Garnish with green onions and sesame seeds and serve hot.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Whisk together the barbecue sauce, soy sauce, red wine, maple syrup, chili powder, dry mustard powder, garlic powder, onion powder, and cumin in a bowl until thoroughly combined.
• Place the chicken breasts into a 9x13-inch baking dish, and pour the sauce over the chicken. Turn the chicken pieces over in the sauce to coat both sides.
• Bake in the preheated oven until the chicken is no longer pink and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the thickest part of a breast should read 160 degrees F (70 degrees C). Remove the chicken from the baking dish, and keep warm.
• Pour the remaining sauce into a saucepan, place over medium heat, and bring to a boil. Whisk the cornstarch and water together in a small bowl until smooth. Whisk the cornstarch mixture into the sauce; reduce heat to a simmer, and allow the sauce to thicken, whisking constantly. Return the chicken to the dish, and pour the thickened sauce over the chicken to serve.