I have a great love of oriental food. Love it! Only second to my love of tex mex food. Anyway I came across this recipe for slow cooker Honey Sesame Chicken. It had Saturday night dinner “written all over it.”
You see, on Saturday night I usually fix dinner for my boyfriend and his boys. I love doing it. I actually look forward to it but that means cooking in two different kitchens(20 minutes apart) or toting the completed meal to his house every weekend. Certain recipes just don’t work for this kind of cooking; so when I find a great recipe that works with my cooking situation I jump on it.
Anyway, I prepared this recipe up until the part where it cooks for 4 hours. I loaded up the rest of my meal, including a slow cooker and hit the road. All I can say is wow! So much flavor and so so so easy. Instead of rice, I made the asian noodles from this post and the salad from this post. For dessert, I whipped up some quick peanut butter brownies. The meal was a hit to be sure.
Here is the recipe courtesy of foodiewithfamily.com
Slow Cooker Honey Sesame Chicken
- 3 pounds boneless skinless chicken thighs
- salt and pepper
- 3/4 cup honey
- 1/2 cup soy sauce
- 1/2 cup minced onion
- 1/4 cup plus 2 tablespoons ketchup
- 1 tablespoon canola oil
- 1 tablespoon toasted sesame oil
- 1 tablespoon minced or grated fresh ginger
- 4 cloves garlic, peeled and minced
- 3/4 teaspoon crushed red pepper flakes
- 4 teaspoons cornstarch
- 1/4 cup of water
- Hot cooked rice or noodles
- Sesame seeds
- Scallions, thinly sliced
Very lightly season the chicken thighs with salt and pepper and place them in the slow cooker.
Whisk the honey, soy sauce, onion, ketchup, canola and sesame oils, ginger, garlic and pepper flakes together in a mixing bowl and pour over the chicken thighs. Cover the slow cooker and cook on low for 4 hours, or until the chicken is tender and cooked through.
Use tongs or a slotted spoon to transfer the chicken to a rimmed plate or bowl and cover lightly with foil, leaving the pan juices in the slow cooker.
Stir the cornstarch into the water with a fork or small whisk until dissolved. Whisk the mixture into the pan juices in the slow cooker. Re-cover the slow-cooker and turn the heat to high. Let it cook and thicken for 15 minutes.
Carefully transfer the chicken back into the slow-cooker. Serve the pieces of chicken over the hot cooked rice, spoon the sauce over the chicken and garnish with sesame seeds and scallions.