When I’m short on time or too lazy to slave away in the kitchen, I resort to my handy dandy crock pot! I’d like to thank whoever invented this remarkable product because it allows me to be ten times more productive. Literally, throwing everything into a pot and leaving it be for a few hours… uh, I love having dinner ready and waiting for ME when I’m ready.
After my fish frenzy the past couple of days, I decided to go with some chicken for dinner tonight. Two legs – still pretty healthy 😉 Ooh, and Honey Sesame Chicken sounded like a winner to me! The original recipe from The Comfort to Cooking can be found here. I made a few adjustments to the recipe (below) in regards to amounts used, and also added veggies. It was a big bowl of comfort, great on a chilly night. Who needs take out, really?
Okay, so are you ready to make a big pot of your own? Let’s do this…
You will need:
- 7 boneless, skinless chicken tenderloins
- Salt and pepper
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 1/2 cup honey
- 1/4 cup ketchup
- 1/2 cup low-sodium soy sauce
- 2 tablespoons olive oil
- 1 tablespoon red pepper flakes
- 1 stalk broccoli
- 1 cup mushrooms
- 2 tablespoons cornstarch
- 1/3 cup water
- 1 cup brown rice, prepared
- 1/2 tablespoon (or more) sesame seeds
- 1 green onion, chopped
Note: Prepare the brown rice when you see best fit, timing wise.
Season chicken with salt and pepper, and place in the crock pot.
Combine onion, garlic, honey, ketchup, soy sauce, olive oil and red pepper flakes in a bowl.
Pour over chicken & cook on low for 3-4 hours.
Take two forks and shred chicken in crock pot.
Add in broccoli and mushrooms, stir.
In a small bowl, dissolve 2 TBS cornstarch in 1/3 cup water. Add to crock pot and stir.
Cover and cook for another 10 minutes on high.
Serve with rice and garnish with sesame seeds and green onions.
FYI – there were no leftovers after this meal… yep, my boyfriend and I cleaned out that pot like some hungry vultures (if that shows how good it was).