Recently, I’ve been drawn to crockpot cooking. I can’t place a finger on why because it isn’t any more convenient for me. I’m not sure about you, but I’ve not found any recipe that allows me to put the food in before I go to work and come home to a delicious meal…because nothing takes as long to cook in my crockpot, even on the low setting, as the recipe suggests and I’ve yet to find a recipe that recommends cooking for 10 hours anyway.
All that to say, the reason for working my crockpot so hard recently is a mystery I’ve yet to solve.
I came across a recipe for sesame chicken, crock pot style, a while back and thought I’d give it a try. The original recipe came from this website and I didn’t change a thing.
4 chicken breasts
salt and pepper – to taste
½ cup diced onion
2 cloves minced garlic
½ cup honey
¼ cup ketchup
½ cup soy sauce
2 tbsp olive oil
¼ tsp red pepper flakes
4 teaspoons cornstarch
1/3 cup water
½ tbsp sesame seeds
3 scallons, chopped
-Season chicken with salt and pepper
-In medium bowl combine onion, garlic, honey, ketchup, soy sauce, olive oil, and red pepper flakes.
-Place chicken in crock pot and pour mixture over top. Cook on low for 3 hours.
-Once chicken has cooked, remove from crockpot and shred.
-Dissolve cornstarch in water and add to crock pot. Allow to cook for another 10’ish minutes, or until the sauce begins to thicken. Return chicken to sauce.
-Serve over rice, garnished with sesame seeds and scallons.
The flavors of the sauce were wonderful, and spot on. I must say, however, that having spent a lifetime eating sesame chicken from the Chinese places, I missed the crunch of the breaded and fried variety. Given that breaded and fried is taken out of the equation for this particular recipe, it is much healthier and re-heats better so pending your mission in life (or with dinner anyway) this version might be right up your alley.
What do you think — do you prefer some crunch when you have sesame chicken, or no?