so i am doing my best to throw myself back into cooking this week. these past few weeks i have been so bummed and frustrated about our situation here. but on sunday i shook off those blues, got to cooking the best i can, and feel much better. i still hope this ordeal ends soon - either the gas coming back on or us moving out - but until then, the slow cooker it is. i saw this recipe on a few blogs, each with slightly different variations and measurements - this one sounded like the best to me. and now, one less reason to order takeout!
sesame seeds are my jam. when i order in chinese, i'm usually going for the sesame chicken. and when i get my bagel on the weekend, it's always sesame as well. so i was pretty thrilled with how well this turned out. put your pound (or so, i used a pound and a half) of skinless chicken breasts (or boneless and skinless thighs) into the slow cooker and season with salt and pepper. dice your onion, mince your garlic, and mix with honey, ketchup, soy sauce, vegetable oil, and red pepper flakes. pour this sauce into the slow cooker, making sure to cover your chicken completely, and put it on high for two hours.
after two hours take out your chicken and shred it with the help of a fork and a big old knife (mine shread and cut very easily). before you start (and after you take the chicken out), mix your corn starch with water, pour into the suace left in the slow cooker, mix well, then put the slow cooker on high for another ten minutes. when that's done (and you're done shredding), put the shredded chicken back into the slow cooker, stirring until all of the chicken is coated with sauce.
serve it up with a side of veggies, rice, or both, sprinkle some sesame seeds on top, and voile - chinese take-out at home. this was absolutely delicious and made enough for 4 - 6 people (yay leftovers!). enjoy!