I’ve been completely MIA this past week and I apologize – September is always so busy between the Jewish holidays, my sister-in-law’s birthday, my birthday and my dad’s birthday, I barely have time to do anything else. So expect more of me next week when things slow down a bit (definitely come visit next week, when I’ll share my recipe and tips for my famous, absolutely delicious turkey for thanksgiving.
Last week, I finally tried a crock pot recipe I’ve been wanting to make for a while now; honey-sesame chicken. It turned out absolutely delicious. I got the recipe from The Comfort of Cooking blog, and barely changed a thing (an unusual feat for me). And c’mon, it’s made in a slow cooker -it couldn’t get any easier (or quicker). I also liked that even the process of thickening the sauce happens in the slow cooker, so you don’t need to transfer it to another pot (less to clean!).
Crock Pot Honey Sesame Chicken
4 chicken breasts (you can also use thighs, but we don’t like thighs around here)
Salt and pepper
1/2 cup diced onion
2 cloves garlic, minced
1 cup honey
1/4 cup ketchup
1/2 cup low-sodium soy sauce
2 tablespoons vegetable oil or olive oil
1/4 teaspoon red pepper flakes
4 teaspoons cornstarch
1/3 cup water
1/2 tablespoon (or more) sesame seeds
Place chicken in Crock Pot and lightly season both sides with salt and pepper. In a medium bowl, combine onion, garlic, honey, ketchup, soy sauce, oil and red pepper flakes. Pour over chicken. Cook on low for 3-4 hours, or high for 2 hours. Remove chicken to a cutting board, leaving sauce. Shred chicken into bite-sized pieces; set aside. In a small bowl or cup, dissolve 4 teaspoons cornstarch in 1/3 cup water; add to crock pot. Stir to combine with sauce. Cover and cook sauce on high for ten more minutes, or until slightly thickened.
I also made asian-style fried rice (let me know if you want the recipe!), and served the chicken over it, then spooned the sauce over everything. Top with sesame seeds. Yum!