Wednesday, 8 November 2017

Honey Sesame Chicken

I know a lot of the recipes I feature on the blog are somewhat time consuming.  All are worth it though!  (trust me)

So let's do a recipe that is delicious, tastes like you spent a ton of time on it, but really - you were hanging with your favorite people.

Here's what you're gonna need.

Put the chicken in the bowl of a slow cooker and season with salt and pepper.

Then, in a separate bowl, combine the soy sauce, and rice wine vinegar,

Tomato paste.

The garlic.

Ginger (fresh.  Man I love fresh ginger).

the honey and water.

The sesame oil.

The onion powder.

And the sriracha sauce.

Whisk it all together really, really well.  Then pour it over the chicken.

Set the slow cooker to cook on low until the chicken is cooked.  About 5 hours - but it depends on your slow cooker.

Once the chicken is cooked, remove it from the bowl.  Whisk together the cornstarch and water until smooth.

Pour the cornstarch slurry into the cooking liquid.  Straight up - it will look a little gross, but don't worry.  Whisk it all together.

Then you're going to turn the slow cooker to high and cook the liquid for like 20 minutes to thicken it.    While the liquid is cooking, shred the chicken.  I like to not shred my chicken too TOO much because it will shred more when I stir it into the sauce.

After the sauce has thickened, stir the chicken back into the cooking sauce and cook for a few minutes just to heat the chicken through.  (Covering the chicken with aluminum foil would also be good!)

Once the chicken is heated through, serve on rice with green onions and sesame seeds for garnish.

And you're definitely going to want to serve rice here.  Last week when I shared the Swedish Meatballs, I said mashed potatoes.  This week.  RICE.

This chicken comes out tender, smoky and sweet, and tangy.  It would be perfect for the dead of cold winter and even the middle of summer.

I'm not sure about how your kiddos will love it, but my niece chowed it down without complaining.

I loved how EASY this recipe was.  How little hands on time it needed and how amazing it turned out. 

Low effort - big rewards.

I hope you like it as much as I do! - Heather

Honey Sesame Chicken

2 pounds boneless skinless chicken breasts
1/3 cup low-sodium soy sauce
1/4 cup honey
1/4 cup tomato paste
3 tablespoons rice wine vinegar
2 cloves garlic, minced
1 teaspoon grated ginger
1 Tablespoon water
1 teaspoon toasted sesame oil
1 teaspoon onion powder
1 teaspoon sriracha chili sauce
1 Tablespoon cornstarch
1/4 cup cold water
sesame seeds (for garnish)
green onions, thinly sliced (for garnish)
  1. Place the chicken breasts in a single layer in the bowl of a slow cooker and season with salt and pepper.
  2. In a separate bowl, whisk together the soy sauce, honey, tomato paste, rice wine vinegar, garlic, ginger, water, sesame oil, onion powder, and the chili sauce until well combined.
  3. Pour the mixture over the chicken.
  4. Set the slow cooker to low and cook for about 5 hours until the chicken is cooked through and very tender. 
  5. Remove the chicken and transfer to a cutting board.
  6. Whisk together the cornstarch and cold water until well combined.  The pour the cornstarch slurry into the cooking liquid.  Whisk together, cover and cook on high for about 20 minutes, until the sauce has thickened slightly.
  7. While the sauce is cooking, shred the chicken.
  8. When the sauce is thickened, return the chicken to the bowl and stir to coat the chicken with the sauce.
  9. Serve garnished with sesame seeds and green onions (if desired).  On rice.

Tracey's Culinary Adventures - honey sesame chicken

No comments:

Post a Comment