2 ½ pound chicken breasts (thighs would be fine too), boneless and skinless
⅛ fresh ground black pepper
1 cup honey
½ cup soy sauce
4 tablespoons onion, diced
4 tablespoons ketchup
2 tablespoon canola oil
2 cloves garlic, minced
½ teaspoon red pepper flakes (optional)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
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, or just until chicken is tender.
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 chicken into bite size pieces, then return to pot and toss with sauce before serving.
Sprinkle with sesame seeds and serve over white rice or noodles.
You can combine this excellent recipe with some others of our collection.
Variation from chef-in-training