Asian-inspired cuisine is at the top of my awesome food list and I intend on learning how to cook a lot more of it. This recipe is one of my favourites. It’s a simple dish that can be prepared in advance, which is handy for those days that you just know you won’t be up for cooking when you get home from work, the gym or wherever!
I’ve made some slight alterations to the original recipe and am at a point where I feel as though I’ve perfected it. I use a little bit more garlic in my cooking than most people as I just can’t get enough of the stuff, however, if you’re not as big as a fan as me, two cloves should do the trick.
PREP: 20 min | TOTAL: 2-4 hours
Recipe yields four servings.
- 6-8 boneless, skinless chicken thighs or breasts
- salt and pepper
- 1/2 c. diced onion
- 5 cloves garlic, finely chopped
- 1 c. honey
- 1/4 c. ketchup
- 1/2 c. soy sauce
- 2 tbsp olive or sesame oil
- 1/4 tsp red pepper flakes
- 2 tsp cornstarch
- sesame seeds
- 3 scallions, chopped
Place chicken in crock pot and lightly season both sides with salt and pepper.
Combine onion, garlic, honey, ketchup, soy sauce, oil and red pepper flakes. Blend together and pour over chicken. Cook on low for 4 hours or high for 2 hours.
Remove chicken to cutting board and shred into bite sized pieces using two forks; set aside.
Scoop out one cup of sauce and blend with cornstarch until fully dissolved, pour back into crock pot and stir. Add chicken back to crockpot and stir to coat, return lid and cook on high for 10 minutes, or until sauce has slightly thickened.
Serve over cooked rice. Sprinkle with chopped scallions and sesame seeds to finish.
Bon appetite my friends!