Ingredients:
2 ½ pound chicken
breasts (thighs would be fine too), boneless and skinless
⅛ Salt
⅛ fresh
ground black pepper
1 cup honey
½ cup soy
sauce
4 tablespoons
onion, diced
4 tablespoons
ketchup
2 tablespoon
canola oil
2 cloves
garlic, minced
½ teaspoon
red pepper flakes (optional)
4 teaspoons
cornstarch dissolved in 6 Tablespoons water
Sesame seeds
Preparation:
Season both
sides of chicken lightly with salt and pepper.
Put into
crock pot.
In a small
bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes.
Pour over chicken.
Cook on low
for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is tender.
Remove
chicken from crock pot, leave sauce.
Dissolve 4
teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot.
Stir to
combine with sauce.
Replace lid
and cook sauce on high for ten more minutes or until slightly thickened.
Cut chicken
into bite size pieces, then return to pot and toss with sauce before serving.
Sprinkle with
sesame seeds and serve over white rice or noodles.
You can
combine this excellent recipe with some others of our collection.
Serve 4.
Variation from chef-in-training
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