You know me, addicted to Chinese! And since there isn’t really a GOOD Chinese restaurant where I live, I am forced to make my own Chinese cookbook.
This recipe is different. I’m not much for slow-cookery. Don’t know why, but I’m not and I have an old small cooker that I picked up at some yard sale. But this recipe was just fine for it.
So it’s an easy recipe you might surmise. And the flavors are good. As you recall, I’m a sweet/hot lover so I could not resist the temptation to throw in some arbol dried peppers. Those are Serranos which have been dried. So omit if you don’t like the heat.
Adapted from FoodiewithFamily.com
- 2 lbs thigh meat deboned or breast meat. cut into bite sized pieces.
- salt and pepper
- 3/4 c honey
- 1/2 c soy sauce
- 1/2 c chopped onion
- 1/4 c + 2 tbsp ketchup
- 1 tbsp canola oil
- 1 tbsp sesame seed oil (hot) or not as you wish
- 1 tbsp grated fresh ginger
- 4 cloves garlic, microplaned
- 4-8 arbol dried chiles or red pepper flakes 3/4 tsp on up. (I’d use a TBSP)
- 1 tbsp, + 1 tsp cornstarch
- 1/4 c water
- Sesame seeds (1/4 c or so)
- 4 scallions, sliced thin
- Salt and pepper the meat and place in the slow cooker.
- Whisk together everything down through the pepper flakes (if using the chiles, just throw them on the meat)
- Pour over the chicken.
- Cook on low for four hours.
- Remove the chicken and pour the liquid into a sauce pan.
- Mix the cornstarch and water and pour into the saucepan. Bring to a boil and cook down until you like the consistency. I like it sticky.
- Remove to a gravy boat.
- Serve the chicken over rice. Spoon on the sauce and then sprinkle with sesame seeds and scallions.
NOTE: I would always stir-fry some veggies in a separate fry pan to complete the meal. What types you use is up to you. Simply cut them to bite-size, and heat some canola oil up in a fry pan or wok and then add the veggies in order of how long they need to cook. You don’t need to make a separate sauce obviously.
Secondly, I had a lot of sauce left over, so I froze it, and simply used it in the next stir fry I made. Was a great time saver.