2½ lbs boneless, skinless chicken breasts (or chicken thighs)
1 cup honey
½ cup low-sodium soy sauce
½ tsp sesame oil
2 tbsp olive oil
1½ tsp minced garlic
2 tbsp minced onion (I used the dried kind)
¼ cup barbecue sauce
¼ tsp crushed red peppers
6 tbsp cold water
2 tbsp cornstarch
Sesame seeds
Green onions, sliced
Cut chicken into 1 to 1½ inch cubes and put into Crock Pot.
Mix together honey, low-sodium soy sauce, sesame oil, olive oil, garlic, onion, barbecue sauce and crushed red peppers in a small bowl.
Pour the sauce mixture over the chicken and stir to coat.
Cook on low for 3½ to 4 hours.
Remove the chicken from the Crock Pot while reserving the sauce.
Pour the sauce into a saucepan over medium heat.
Mix together the cold water and cornstarch and stir into the sauce.
Cook sauce over medium heat, stirring constantly, until thickened. This only takes a couple of minutes.
Turn the heat down to low, add chicken to sauce and break any large pieces into smaller chunks. Stir to coat while simmering.
Remove from heat and sauce will thicken more as it cools.
Serve over rice. Sprinkle with sesame seeds and sliced green onions.
Source: GunnySack
1 cup honey
½ cup low-sodium soy sauce
½ tsp sesame oil
2 tbsp olive oil
1½ tsp minced garlic
2 tbsp minced onion (I used the dried kind)
¼ cup barbecue sauce
¼ tsp crushed red peppers
6 tbsp cold water
2 tbsp cornstarch
Sesame seeds
Green onions, sliced
Cut chicken into 1 to 1½ inch cubes and put into Crock Pot.
Mix together honey, low-sodium soy sauce, sesame oil, olive oil, garlic, onion, barbecue sauce and crushed red peppers in a small bowl.
Pour the sauce mixture over the chicken and stir to coat.
Cook on low for 3½ to 4 hours.
Remove the chicken from the Crock Pot while reserving the sauce.
Pour the sauce into a saucepan over medium heat.
Mix together the cold water and cornstarch and stir into the sauce.
Cook sauce over medium heat, stirring constantly, until thickened. This only takes a couple of minutes.
Turn the heat down to low, add chicken to sauce and break any large pieces into smaller chunks. Stir to coat while simmering.
Remove from heat and sauce will thicken more as it cools.
Serve over rice. Sprinkle with sesame seeds and sliced green onions.
Source: GunnySack