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Ingredients
- 4 LG. CHICKEN BREAST HALVES SKINLESS& BONELESS
- 1 C. HONEY
- 1/2 C SOY SAUCE
- 1/4 C KETCHUP
- 1/4 C ONION FLAKES
- 2 TBS VEGETABLE OIL, OLIVE OIL OR CANOLA
- 2 CLOVE GARLIC CRUSHED
- 6 TBSP WATER, COLD
Details
Preparation time 10mins
Preparation
Step 1
SEASON BOTH SIDES OF CHICKEN LIGHTLY WITH SALT AND PEPPER. PUT INTO CROCK POT.
IN SMALL BOWL, COMBINE HONEY, SOY SAUCE, ONION, KETCHUP, OIL, GARLIC, AND SOME PEPPER FLAKES. POUR OVER CHICKEN.L COOK ON LOW FOR 3-4 HOURS OR ON HIGH 1 1/2 - 2 1/2 HOURS UNTIL CHICKEN IS THOROUGHLY COOKED. REMOVE CHICKEN FROM CROCK POT, LEAVING THE SAUCE.
DISSOLVE 4 TSP. OF CORNSTARCH IN 6 TBSP. OF WATER AND POUR INTO SAUCE. STIR TO COMBINE. REPLACE LID AND COOK ON HIGH UNTIL SLIGHTLY THICKENED.
CUT CHICKEN IN TO BITE SIZE PIECES AND RETURN TO THE POT AND TOSS IN THE SAUCE..SPRINKLE WITH SESAME SEEDS AND SERVE WITH RICE.
YOU CAN ADD WATERCHESTNUTS, PEA PODS, MUSHROOMS ETC.
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