
Ingredients
- 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.
Directions
- Preheat oven to 300 degrees F.
- 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.
- 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).
- 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.
- Serve chicken hot over rice with a good amount of sesame seeds.
http://www.sunnysideupsd.com/2012/09/honey-sesame-chicken/
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