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
|
Prep Time |
Cook Time |
Total Time |
|
10 mins |
3 hours |
3 hours 10 mins |
- 1kg chicken breasts, diced
- 1 onion, diced
- 1 cup honey
- ½ cup soy sauce
- 4 tablespoons tomato sauce
- 2 tablespoon canola oil
- 2 teaspoons garlic, minced
- ½ teaspoon chilli flakes, optional
- 6 tablespoons water
- 2 tablespoons cornflour
- salt and pepper, to season
- 1 green onion, thinly sliced for garnish
- Sesame seeds, for garnish
Instructions
- Season chicken lightly with salt and pepper.
- Place chicken and onion into slow cooker.
- In a jug add honey, soy sauce, tomato sauce, oil, garlic and chilli flakes. Mix.
- Pour sauce mixture over chicken, stir to combine.
- Cover and cook on low for 3 hours or until chicken has cooked through.
- Add water to a small jug, spoon in cornflour and stir to create a paste.
- Add to slow cooker and stir to combine.
- Cook for 10 minutes or until the sauce thickens. Stir occasionally.
- Add chicken to a bowl and spoon additional cooking sauce over the top.
- Sprinkle with spring onion and sesame seeds. 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