Sunday, October 20, 2013

Slow Cooker Honey Sesame Chicken

3-4 nice size boneless, skinless chicken breasts or thighs
salt and pepper
1 c. honey
1/2 c. soy sauce
1/2 cup diced white onion
1/4 c. ketchup
2 T canola oil
2 cloves minced garlic
1/4 t. red pepper flake
1 T toasted sesame oil
4 t. cornstarch dissolved in 6 T water
sesame seeds for garnish
chopped green onions for garnish

Season both sides of chicken lightly with salt and pepper. Place flat into Crock Pot. Scatter onion over the top. In a small bowl, whisk together honey, soy sauce, ketchup, oil, garlic, sesame oil and pepper flakes. Pour over chicken. Cook on low for 3 to 3 1/2 hours or on high for 1 1/2 to 2 1/2 hours or until chicken is cooked through and shreds easily. Remove chicken from crock pot, leave sauce. Dissolve 4 t. cornstarch in 6 T. of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for 10 more minutes. Shred chicken and return to pot. Toss with sauce before serving. Serve over rice, sprinkled with sesame seeds and green onions.

Notes: I remember enjoying the flavor of this recipe. Since it is cooked in the crock pot and not breaded, the texture is different than what you are going to get at your typical Chinese restaurant.

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