Bready or Not: Crock Pot Honey Sesame Chicken
We've lived in Arizona for over six years, but there are still a lot of things we miss about our prior home near Seattle: the vivid green hills, the visible snow on the Cascades, the existence of winter, the cloudy days, Ivar's clam chowder, the teriyaki chicken...
If you're not from around Seattle, that last point might come as a surprise. The simple fact is, almost every strip mall in that part of Washington has a teriyaki restaurant. These are the sort of mom-and-pop places that supply delicious meat by the bucket (i.e. a Styrofoam take-out box) and likely offer all sorts of other delights like sushi or gyoza, all of it addictive, affordable, and fast.
Around Arizona, it's easy to find good Mexican restaurants. Asian food... not so much. Therefore, when we get that craving for teriyaki, the best thing is just to make it at home. This recipe does the trick.
If only vivid green fields and soft rains could be conjured so easily...
Crock Pot Honey Sesame Chicken
modified from Table for Two
Ingredients:
1 lb boneless & skinless chicken thighs, about 5
Salt and pepper
1 cup honey
1/2 cup low sodium soy sauce
1/4 cup ketchup
2 Tb vegetable oil
2 cloves garlic, minced
1/2 cup diced onion or 1 Tb dry minced onion
1/4 tsp red pepper flakes
Cornstarch
Sesame seeds
Instructions:
1) Place the chicken thighs in the crock pot insert and sprinkle salt and pepper on both sides.
2) In a medium sized bowl, combine honey, soy sauce, ketchup, oil, garlic, onion, and red pepper flakes. Stir to combine. Pour over the chicken in the slow cooker.
3) Cook on low for 3-4 hours or high for 1 1/2-2 1/2 hours. [I used the 4-hour HIGH setting, and my chicken was done in 2 hours.]
4) When done, remove chicken from crock pot and cut into chunks. Prior to putting the chicken back in the pot, combine some cornstarch in water and whisk it to thicken up the sauce. Throw the chicken back in and stir around to recoat the chicken.
5) Serve hot over a bed of rice or noodles and sprinkle some sesame seeds on top.
OM NOM NOM.
If you're not from around Seattle, that last point might come as a surprise. The simple fact is, almost every strip mall in that part of Washington has a teriyaki restaurant. These are the sort of mom-and-pop places that supply delicious meat by the bucket (i.e. a Styrofoam take-out box) and likely offer all sorts of other delights like sushi or gyoza, all of it addictive, affordable, and fast.
Around Arizona, it's easy to find good Mexican restaurants. Asian food... not so much. Therefore, when we get that craving for teriyaki, the best thing is just to make it at home. This recipe does the trick.
If only vivid green fields and soft rains could be conjured so easily...
Crock Pot Honey Sesame Chicken
modified from Table for Two
Ingredients:
1 lb boneless & skinless chicken thighs, about 5
Salt and pepper
1 cup honey
1/2 cup low sodium soy sauce
1/4 cup ketchup
2 Tb vegetable oil
2 cloves garlic, minced
1/2 cup diced onion or 1 Tb dry minced onion
1/4 tsp red pepper flakes
Cornstarch
Sesame seeds
Instructions:
1) Place the chicken thighs in the crock pot insert and sprinkle salt and pepper on both sides.
2) In a medium sized bowl, combine honey, soy sauce, ketchup, oil, garlic, onion, and red pepper flakes. Stir to combine. Pour over the chicken in the slow cooker.
3) Cook on low for 3-4 hours or high for 1 1/2-2 1/2 hours. [I used the 4-hour HIGH setting, and my chicken was done in 2 hours.]
4) When done, remove chicken from crock pot and cut into chunks. Prior to putting the chicken back in the pot, combine some cornstarch in water and whisk it to thicken up the sauce. Throw the chicken back in and stir around to recoat the chicken.
5) Serve hot over a bed of rice or noodles and sprinkle some sesame seeds on top.
OM NOM NOM.
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