~ skinnytaste
2 lb. boneless, skinless chicken breasts
black pepper, to taste
1/3 c. soy sauce
1/4 c. honey
1/4 c. tomato paste
3 T. rice wine vinegar
2 cloves garlic, minced
1 T. water
1 t. sesame oil
1 t. onion powder
1 t. chili paste, or to taste
1 heaping T. cornstarch
1/4 c. water
1 1/2 t. sesame seeds
2 medium green onions, chopped
Put the chicken in the crockpot and season with black pepper.
In a medium bowl, combine soy sauce, honey, tomato paste, vinegar, garlic, 1 T. water, sesame oil, onion powder and and chili paste. Pour over chicken, cover, then cook on low for 3-4 hours. Remove chicken, leaving the sauce in the crockpot. Shred chicken and set aside
In a small bowl, dissolve cornstarch in remaining 1/4 cup water. Add to the sauce in the crockpot, stirring to combine. Cover and cook on high until slightly thickened, about 15 to 20 minutes. Put chicken back in crockpot and mix well with sauce.
Serve over rice, couscous, or quinoa, then garnish with sesame seeds and green onion.
Notes: We use a whole lot more sesame seeds, toasting them ahead of time, use half the amount of chili paste, use a lot more green onions, and sometimes use tomato sauce instead of tomato paste. We skip the cornstarch and extra water.
2 comments:
I love this recipe. Although I never have sesame seeds, so haven't used them. They are pricey where I live, and just wasn't worth the expense. Bet it is yummy though.
Kelly - I'm glad you linked it on FB! Is there anywhere you can buy things from bulk bins? That's where I get sesame seeds and it's a fraction of the price of buying them in a bottle. I think they, assuming they're toasted first and that you use more than directed, are what makes this recipe so good. :)
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