EVERYTHING about this recipe is stolen. I pinned it months ago and we just tried it last night. Everyone other than Tyler, who announced he was now a vegetarian during this meal, LOVED it. My only major change is I added broccoli, but you’ll find at the bottom that I added how to make this meal vegetarian. I love any Chinese or Chinese-mock dish with broccoli. Thank you SixSistersStuff for posting this!!!
4 boneless, skinless chicken breasts **
Salt and pepper
1/2c soy sauce
1/2c diced onion
2T olive oil (could also use vegitable or canola oil)
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional – doesn’t really add heat, just adds more flavor)
4t cornstarch dissolved in 6T water
1. Season both sides of chicken with lightly with salt and pepper, put into crock pot.
2. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken.
3. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through.
– I cooked this for 3hrs then added a bag of frozen broccoli florets for that last hour.
4. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened.
5. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving.
6. Sprinkle with sesame seeds and serve over rice or noodles. I prefer brown rice. YUM!
*You can also sprinkle more red pepper flakes on top if you want more heat.
** Veggie LOVERS! This recipe can be changed to omit the chicken and add in tofu, carrots, broccoli, summer squash, zucchini, and any other veggie that sounds good! Also, I probably wouldn’t use a crockpot going this route because it would be super easy to make on the stove.