Sesame chicken is what I will almost always order from a Chinese restaurant. My first taste of sesame chicken was at a local, neighborhood restaurant. It was so amazing. It was sweet, but tangy. It was spicy and had an amazing about of ginger. I have never had anything like it since, but I still try sesame chicken whenever I can.
This sesame chicken with honey sounds delicious. It’s making me want to go out and buy some sesame chicken right this second… Or I could be smart and just go get the ingredients and make it for tomorrow! What a concept!
Slow cooker meals really are the best. I remember my supervisor at my last job came in one morning, and she said, “I now know why my mom made so many crock pot meals. They make everything so easy and quick!” She had just had a baby, and she was working 50-60 hours a week still. I think she needs to add this to her repertoire.
Thanks to Tonia at The Gunny Sack for this yummy looking recipe!
- 2½ lbs boneless, skinless chicken breasts (or chicken thighs)
- 1 cup honey
- ½ cup low-sodium soy sauce
- ½ tsp sesame oil
- 2 tbsp olive oil
- 1½ tsp minced garlic
- 2 tbsp minced onion (I used the dried kind)
- ¼ cup barbecue sauce
- ¼ tsp crushed red peppers
- 6 tbsp cold water
- 2 tbsp cornstarch
- Sesame seeds
- Green onions, sliced
- Cut chicken into 1 to 1½ inch cubes and put into Crock Pot.
- Mix together honey, low-sodium soy sauce, sesame oil, olive oil, garlic, onion, barbecue sauce and crushed red peppers in a small bowl.
- Pour the sauce mixture over the chicken and stir to coat.
- Cook on low for 3½ to 4 hours.
- Remove the chicken from the Crock Pot while reserving the sauce.
- Pour the sauce into a saucepan over medium heat.
- Mix together the cold water and cornstarch and stir into the sauce.
- Cook sauce over medium heat, stirring constantly, until thickened. This only takes a couple of minutes.
- Turn the heat down to low, add chicken to sauce and break any large pieces into smaller chunks. I used the end of my wooden spatula. Stir to coat while simmering.
- Remove from heat and sauce will thicken more as it cools.
- Serve over rice. Sprinkle with sesame seeds and sliced green onions.
Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: The Gunny Sack.