1¼ lb chicken breasts, boneless & skinless
1 tbsp sesame oil
½ cup honey
¼ cup soy sauce
2 tbsp red onion, diced
2 tbsp ketchup
1 tbsp vegetable oil
2 garlic cloves, minced
¼ tsp chili flakes
2 tsp cornstarch
3 tbsp water
salt and ground black pepper, to taste
To Serve:
sesame seeds, toasted
1 cup rice, steamed, per serving
Grease the crockpot.
In a bowl, combine the honey, soy sauce, onion, ketchup, oil, garlic, and pepper flakes. Whisk until evenly incorporated.
Season the chicken with ¼ teaspoon of salt and ⅛ teaspoon of pepper and place them on the bottom of the crockpot.
Pour the sauce over the chicken and close the lid. Cook on Low for 1½ to 2 hours, or until the chicken is cooked through.
Combine the cornstarch and water together.
Remove the chicken from the crockpot but leave the sauce and pour the cornstarch slurry into the sauce and mix.
Replace the lid and cook the sauce on High for 10 minutes, or until slightly thickened.
Cut the chicken into bite-sized pieces.
Season the sauce with ¼ teaspoon of salt & ⅛ teaspoon of pepper, and add sesame oil. Adjust accordingly.
Toss the chicken with the sauce.
Sprinkle with sesame seeds and serve over rice.
Sugar: 19g
:
Calcium: 8mg
Calories: 173kcal
Carbohydrates: 20g
Cholesterol: 45mg
Fat: 4g
Fiber: 1g
Iron: 1mg
Potassium: 302mg
Protein: 16g
Saturated Fat: 2g
Sodium: 528mg
Vitamin A: 62IU
Vitamin C: 2mg
