Honey Sesame Chicken


  • 2 boneless, skinless chicken breasts
  • Salt and pepper
  • 1/2 cup honey
  • 1/4 cup soy sauce
  • 1/4 cup diced onion
  • 2 Tbsp cup ketchup
  • 1 Tbsp vegetable oil
  • 1 clove garlic, minced
  • 1 tsp fresh ginger, grated (1/4-1/2 tsp dry)
  • 1/4 tsp red pepper flakes
  • 2 tsp cornstarch dissolved in 3 Tablespoons water
  • Sesame seeds

*This recipe made enough for Jesse and I to each have generous portions and left overs for lunch the next day.

  1. Preheat oven to 300 degrees F.
  2. Season chicken with salt and pepper and place in dutch oven (or crockpot). In a liquid measuring cup, combine the honey, soy sauce, diced onion, ketchup, vegetable oil, garlic, ginger, and red pepper flakes. Pour the liquid over the chicken.
  3. Cook in the preheated oven for 1 to 1 1/2 hours (or in crockpot on high for 1 1/2 to 2 hours). Once the chicken is cooked all the way through, move to a plate and shred with a fork. Leave the cooking liquid in the dutch oven (or crockpot).
  4. Stir together cornstarch and water. Pour into the cooking liquid. Place the dutch oven on a stove-top burner on medium-high heat. Bring the liquid to a boil, then reduce heat and simmer for 5 minutes, or until thickened (stir the cornstarch/water into the liquid in the crock, leave on high and cook for 10 minutes). Return the shredded chicken to the sauce and stir to coat.
  5. Serve chicken hot over rice with a good amount of sesame seeds.


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