Thursday, July 5, 2012
I like it when I find a recipe that tastes like something I have eaten at a restaurant. I don't know why, but for me there are not too many times that I have made teriyaki dishes that taste like something I would get at a little teriyaki restaurant. Usually too much soy sauce, or too salty, or not the right consistency. This dish though changes that.
I have already made this dish twice in the time it has taken me to get it posted from first trying it. The first time it was not as big of a hit. My husband liked it fine, but the boy and I did not like it so much. We followed the recipe exactly, which I knew would most likely be a mistake since I don't really like red pepper flakes added to things. It smelled great, but at first bite I knew it was going to be a bit hot for my tastebuds. I'm not sure why it says in the recipe that the pepper flakes add flavor but not heat, because they definitely add heat. I managed to muscle down a serving but hubby had to eat all the leftovers.
The second time we made it we left out the red pepper flakes. Oh, so much better (at least for my sensitive tastebuds)! Even the little guy liked this go round of it. This is a definite keeper in our recipe arsenol. Enjoy!
Honey Sesame Chicken
Source: Six Sisters Stuff
4 boneless, skinless chicken breasts
salt and pepper
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional - doesn't really add heat, just adds more flavor)
4 teaspoons cornstarch dissolved in 6 tablespoons water
rice or noodles, already prepared
Season both sides of chicken lightly with salt and pepper; put into crock pot.
In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 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 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 and serve over rice or noodles.