In college, two of my roommates and I had a weekly tradition of going to Flame Broiler every Sunday night for dinner. How could you go wrong? Tender and tasty meat, crisp veggies, all piled on your choice of rice. I call that a win-win-win. We were such regulars, one of the cashiers started giving us a 10% discount. Little did we know that was actually the unannounced student discount—clearly, we thought we were way cooler than we were going to Flame Broiler every weekend. This next recipe brings me back to the glory days of Sunday night chicken bowls. You could easily switch up the grains to quinoa or even some cauliflower rice, yum! The potential grain and veggie combinations are endless. Let me know what you end up trying.
2 lbs. boneless, skinless chicken breast
1/2 cup honey
1/2 cup soy sauce
1/4 cup ketchup
1/4 cup hoisin sauce
1 1/2 Tbsp sesame oil
1 Tbsp fresh ginger, minced
4 cloves garlic, minced
1/2 cup onion, chopped
3/4 tsp crushed red pepper flakes
4 tsp cornstarch
1/4 cup water
sesame seeds, for garnish
In a medium bowl, combine the honey, soy sauce, ketchup, hoisin sauce, sesame oil, ginger, garlic, onion, and red pepper flakes. Place the chicken in the bottom of your slow cooker so that they do not overlap, and pour the sauce over the chicken. Place the lid on the slow cooker, and cook on low for 4-5 hours, until the chicken is cooked through and tender.
Once done cooking, remove the chicken and shred with two forks and set aside.
Stir the cornstarch and 1/4 cup water together. Transfer the liquid from the crock pot to a medium saucepan, and whisk in the cornstarch liquid. Bring the liquid to a boil over medium high heat, cooking until it thickens.
Pour the thickened sauce over the chicken, stirring to coat evenly and garnish with sesame seeds.
Serve with cooked rice and steamed broccoli.
Recipe from Cooking ala Mel.