I love Chinese Honey Chicken, it’s one of those dishes that always has to be ordered when we get Chinese takeaway, along with the fried rice! Unlike Chinese Honey Chicken this recipe doesn’t have batter, instead the chicken is coated in a honey sauce.
As you can see in the photo I didn’t add vegetables to this recipe, but I do think it needs it, some broccoli, capsicum and carrot would be lovely. You can either add them steamed at the end, or add them half way through the slow cooking process.
Slow Cooker Honey Sesame Chicken
Serves:
|
Prep Time |
Cook Time |
Total Time |
|
10 mins |
4 hours |
4 hours 10 mins |
Ingredients
- 1kg chicken breasts, diced
- salt and pepper
- 1 cup honey
- ½ cup soy sauce
- 1 onion, diced
- 4 tablespoons tomato sauce
- 2 tablespoon canola oil
- 2 cloves garlic, minced
- ½ teaspoon chilli flakes, optional
- 2 tablespoons cornflour
- 6 tablespoons water
- Sesame seeds
Instructions
- Spray slow cooker with cooking spray to prevent chicken from sticking to it.
- Season chicken lightly with salt and pepper and place into slow cooker.
- In a jug add honey, soy sauce, onion, tomato sauce, oil, garlic and chilli flakes. Mix.
- Pour sauce over chicken.
- Cook on low for 3-4 hours, or until chicken is cooked through.
- Add water to a small jug, spoon in cornflour and stir to create a paste.
- Pour paste into
slow cooker and stir through well to combine. - Cover and continue cooking on high for ten minutes or until sauce slightly thickens.
- Sprinkle with sesame seeds and serve with rice.
By Kat – The Organised Housewife
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7 comments
Yum!! I’ve got 3 extra mouths to feed tonight (bringing my total to 8) I think I might add a pile of vegies and make this for dinner, it looks delish!!
Looks Yummy! I am definitely going to try this! Thanks!
I made this! I added the vegetables as you suggested from the start (I am not a vegetable eater unless they are mixed in dishes like this) and it was so delicious!! I may have overdone the chili flakes, he likes hot and I don’t!! Still good though. 🙂
Can this be frozen?
It sure can, up to 3 months in the freezer in an airtight container. I would recommend freezing it in portion sizes so you don’t have to defrost all the leftovers at once 🙂
The instructions say to cook on low for 3-4 hours, but then where it says to add the corn flour and water it says to continue cooking on high. So do I cook for 3 hours in high or turn it up for 10 mins when I add the water?
Sorry for the confusion Angie. Cook for 3 hours on low, and then turn it up to high for 10 minutes once you’ve added the paste 🙂 Kat x