Post by wilderness on Sept 2, 2023 9:09:39 GMT -5
Slow Cooker Sesame Chicken=cooktocook
Ingredients:
1-1/2 pounds of skinless, boneless chicken breasts halves
1/2 c. honey
1/4 c. soy sauce
2 T. ketchup
2. T. dried minced onion (used fresh)
1 T. vegetable oil (used olive oil)
1/2 t. garlic powder (used fresh minced garlic)
2 t. cornstarch
3T. water
sesame seeds for topping
Directions:
1-Spread chicken into the crock of a slow cooker.
2-Stir next 6 ingredients together in a bowl; pour over chicken.
3-Cook on low until chicken is tender, 3-4 hours.
4-Remove chicken from the sauce onto a cutting board. Stir water and cornstarch together to dissolve cornstarch completely; pour into the sauce, stir until smooth.
5-Cook on high until slightly thickened, about 10 minutes.
6-Cut up chicken into bite-size pieces and stir back into the sauce. Sprinkle sesame seeds over chicken and sauce mixture when serving.
Note: I have made this in the past as written. Fast and good, but I wanted to play around with it more. Last week I gave it a try baking in the oven on low and slow 275* for several hours. Came out fork-tender. The sauce was thinner then I wanted, so I poured it into a small sauce pan and added the cornstarch and water, cooked it on the stove top and it got to the desired thickness I wanted. To that I added some sliced cooked carrots, pineapple tidbits, and red and green pepper slices (never measured the amount, just eyeballed). Poured it over the cut up chicken, sprinkled it with chopped green onions and served it over rice. DH said it's a keeper--I agree. Enjoy!--Lori
Time:3-4 h
ours Yield:4 servings
Ingredients:
1-1/2 pounds of skinless, boneless chicken breasts halves
1/2 c. honey
1/4 c. soy sauce
2 T. ketchup
2. T. dried minced onion (used fresh)
1 T. vegetable oil (used olive oil)
1/2 t. garlic powder (used fresh minced garlic)
2 t. cornstarch
3T. water
sesame seeds for topping
Directions:
1-Spread chicken into the crock of a slow cooker.
2-Stir next 6 ingredients together in a bowl; pour over chicken.
3-Cook on low until chicken is tender, 3-4 hours.
4-Remove chicken from the sauce onto a cutting board. Stir water and cornstarch together to dissolve cornstarch completely; pour into the sauce, stir until smooth.
5-Cook on high until slightly thickened, about 10 minutes.
6-Cut up chicken into bite-size pieces and stir back into the sauce. Sprinkle sesame seeds over chicken and sauce mixture when serving.
Note: I have made this in the past as written. Fast and good, but I wanted to play around with it more. Last week I gave it a try baking in the oven on low and slow 275* for several hours. Came out fork-tender. The sauce was thinner then I wanted, so I poured it into a small sauce pan and added the cornstarch and water, cooked it on the stove top and it got to the desired thickness I wanted. To that I added some sliced cooked carrots, pineapple tidbits, and red and green pepper slices (never measured the amount, just eyeballed). Poured it over the cut up chicken, sprinkled it with chopped green onions and served it over rice. DH said it's a keeper--I agree. Enjoy!--Lori
