PAGE TITLE

Crockpot Honey Sesame Chicken

6-8 boneless, skinless chicken thighs or 4 chicken breasts (about 2 lbs.)

Salt and pepper to taste

½ C. diced onion

2 cloves garlic, minced

1 C. honey                    

1/4 C. ketchup                                                                                        

1/2 C. low sodium soy sauce

2 Tbsp. vegetable or olive oil                                                  

1/4 tsp. red pepper flakes

4 tsp. cornstarch                                                                       

1/3 C. water

2 packets minute rice, optional                                                          

1/2 teaspoon (or more) sesame seeds

3 scallions, chopped

 
Place chicken in crockpot and lightly season both sides with salt and pepper. In a medium bowl, combine onion, garlic, honey, ketchup, soy sauce, oil and red pepper flakes. Pour over chicken. Cook on low for 3-4 hours or high for 2 hours. Remove chicken to a cutting board, leaving sauce. Shred chicken into bite-sized pieces, set aside. Prepare rice according to package.

In a small bowl, dissolve cornstarch in water, add to crock pot. Stir to combine with sauce. Cover and cook sauce on high for 10 more minutes or until slightly thickened. Add rice to four plates, top with chicken, and spoon sauce over top. Sprinkle with sesame seeds and chopped scallions.

Return to The Iowa Dish.