INGREDIENTS:

• 8 boneless, skinless chicken thighs
• 1 tbsp. sesame oil
• 1/4 cup lower-sodium soy sauce
• 2 tbsp. brown sugar
• 2 tbsp. fresh orange juice
• 5 tsp. hoisin sauce
• 1 tbsp. fresh ginger, grated
• 1 tsp. garlic, minced
• 1 tbsp. cornstarch
• 1 tbsp. cold water
• 2 tsp. toasted sesame seeds, for serving
• 2 tbsp. scallions, sliced, for serving

INSTRUCTIONS:

1. Add chicken to a slow cooker. Combine sesame oil, soy sauce, brown sugar, orange juice, hoisin sauce, ginger and garlic; pour over chicken. Cover and cook on HIGH for 2 1/2 hours or until chicken is tender. Transfer chicken to a platter; keep warm.
2. Pour cooking liquid through a sieve into a small saucepan. Discard solids. Skim extra oil off the top of the reserved liquids with a spoon and discard.
3. Bring cooking liquid to a boil over medium-high heat. Combine cornstarch and 1 tablespoon cold water in a small bowl. Add cornstarch mixture to sauce, stirring with a whisk until blended. Return to a boil. Cook 1 minute or until sauce thickens, stirring constantly. Serve sauce over chicken. Sprinkle with sesame seeds and green onions.