Monday, December 24, 2012

Asian Flair

Sonia here.  This was a good dish, but not quite as "barbecuey" as I thought it would be.  We enjoyed it and I think we will have it again.

Crock Pot Honey Sesame Chicken

5 boneless, skinless chicken thighs (about 1 1/2 pounds)
Salt and pepper
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons vegetable oil or olive oil
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
4 teaspoons cornstarch dissolved in 6 Tablespoons water
1/2 tablespoon (or more) sesame seeds
3 scallions, chopped

Lightly season both sides of chicken with salt and pepper, put into crock pot.

In a medium bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 4 hours.

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 ten more minutes or until slightly thickened.

Cut or shred chicken into bite size pieces. Then in individual bowls, place chicken pieces over cooked rice and spoon some sauce on top. Sprinkle with sesame seeds and chopped scallions.

serves 4


  1. This sounds and looks really good. Do you think I could use chicken breasts rather than thighs? Love mom

    1. Thighs work and taste much better than breasts in the crockpot, breasts get overdone and rubbery and lose flavor fast, so you have to watch them. You can substitute, but you lose flavor and convenience when you do :)

  2. Thanks, Vicki. we did enjoy it and will try again, letting it cook much less. Thanks for the heads up. Look forward to the pudding and rice dish. Love mom