As previously mentioned, we’re trying to have dinner as close to ready when we come home. Evan gets home with Little Man first and Little Man likes to eat pretty quickly after school.
This recipe took a little work. It was the recipe that ended up as a brick the first night of us both working. Not good. So now I make it Sunday evening and we have leftovers Monday and Tuesday. It also came out super, super sweet so I played with the amounts of some ingredients. Now it’s awesome. Here you go!
2.5 lbs boneless, skinless chicken breasts
2/3 cup honey (original recipe calls for 1 cup of honey)
1 cup soy sauce (we use La Choy so this recipe is GF – original recipe calls for 1/2 cup of soy sauce)
4 T diced onion (I typically use dried onion because I hate cutting onion)
2T canola oil
2 cloves garlic, minced (I use the press because I’m lazy :-))
1/2 – 1t red pepper flakes (optional – we like this dish with a little kick, so I recommend closer to 1t)
4 t cornstarch dissolved in 6T water
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 the chicken is cooked through. 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 10 more minutes or until slightly thickened.
Meanwhile, cut chicken into bite size pieces and then return to the pot and toss with sauce before serving.
Sprinkle with sesame seeds and serve over rice or noodles.