So I found this fabulous little recipe on Pinterest (thus being part of the Pinterest series!) & had to try it! The original recipe is from Chef in Training & I urge you to check out their other recipes! Some fab stuff there! I kind of flubbed this a bit by doubling the sauce but it still turned out really tasty. I also tweaked it a bit myself. I doubled it because we always eat a lot of veggies with stir fry so I thought there wouldn’t be enough sauce. There was…so much! So here is the recipe NOT doubled! We also added some kick…but it could have used more!
Originally from Chef in Training
2.5 pound boneless, skinless chicken breasts
1 cup honey
1/2 cup soy sauce
4 tablespoons diced onion
4 tablespoons ketchup
2 tablespoon canola oil
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 tablespoon garlic chili sauce
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine all the other ingredients except the cornstarch + water mixture. Pour over chicken.
Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until 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 fifteen more minutes or until slightly thickened.
Cut chicken into bite size pieces, then return to pot and toss with sauce before serving.
Sprinkle with sesame seeds before serving.
We ate this 2 nights in a row (there’s only 2 of us!) over broccoli & rice. Hubby really liked it & is looking forward to having it again! To reheat, add to a small sauce pot with a bit of water. Stir as it heats & it will be just as tasty as the first night! If you like heat, add more than above. I just didn’t want to burn any tongues! I have a very high heat tolerance so I always go on the way low end when adding recipes.