Tango Mango

Scroll to Info & Navigation

This is super easy to put together and the outcome was delicious. Everyone loved it! I served it over jasmine rice and garnished it with toasted sesame seeds and thinly-sliced scallions. If you look closely you might be able to see the steam coming off this hot plateful of delciousness.
Slow cooker honey sesame chicken adapted from thecomfortofcooking.com
Ingredients:
1 small onion, diced
3 garlic cloves, minced
1/2 cup honey
1/2 cup reduced sodium soy sauce
1/4 cup plus 2 tablespoons ketchup
1 tablespoon vegetable oil
1 tablespoon toasted sesame oil
1 tablespoon freshly grated ginger
1/2 teaspoon crushed red pepper flakes
2 pounds boneless, skinless chicken thighs
Freshly ground black pepper, to taste
2 tablespoons corn starch
1/4 cup cold water
Toasted sesame seeds for garnish
1 green onion, sliced thin on a diagonal for garnish
Hot, cooked rice
Directions:
Place chicken in slow cooker and lightly season both sides with pepper.
In a medium bowl, combine onion, garlic, honey, ketchup, soy sauce, oils, ginger and red pepper flakes. Pour over chicken. Cook on low for 3-4 hours, or high for 2 hours.
Remove chicken to a cutting board, leaving sauce. Shred chicken into bite-sized pieces and set aside. 
In a small bowl, dissolve cornstarch in 1/4 cup water and add to slow cooker. Stir to combine with sauce. Cover and cook sauce on high for ten minutes, or until slightly thickened. Remove about a cup of the sauce to a bowl. Return chicken to slow cooker to heat through.
Add cooked rice to 4 plates, top with chicken and spoon some reserved sauce over top. Sprinkle evenly with sesame seeds and chopped scallions.

This is super easy to put together and the outcome was delicious. Everyone loved it! I served it over jasmine rice and garnished it with toasted sesame seeds and thinly-sliced scallions. If you look closely you might be able to see the steam coming off this hot plateful of delciousness.

Slow cooker honey sesame chicken adapted from thecomfortofcooking.com

Ingredients:

  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 1/2 cup honey
  • 1/2 cup reduced sodium soy sauce
  • 1/4 cup plus 2 tablespoons ketchup
  • 1 tablespoon vegetable oil
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon freshly grated ginger
  • 1/2 teaspoon crushed red pepper flakes
  • 2 pounds boneless, skinless chicken thighs
  • Freshly ground black pepper, to taste
  • 2 tablespoons corn starch
  • 1/4 cup cold water
  • Toasted sesame seeds for garnish
  • 1 green onion, sliced thin on a diagonal for garnish
  • Hot, cooked rice

Directions:

Place chicken in slow cooker and lightly season both sides with pepper.

In a medium bowl, combine onion, garlic, honey, ketchup, soy sauce, oils, ginger and red pepper flakes. Pour over chicken. Cook on low for 3-4 hours, or high for 2 hours.

Remove chicken to a cutting board, leaving sauce. Shred chicken into bite-sized pieces and set aside.

In a small bowl, dissolve cornstarch in 1/4 cup water and add to slow cooker. Stir to combine with sauce. Cover and cook sauce on high for ten minutes, or until slightly thickened. Remove about a cup of the sauce to a bowl. Return chicken to slow cooker to heat through.

Add cooked rice to 4 plates, top with chicken and spoon some reserved sauce over top. Sprinkle evenly with sesame seeds and chopped scallions.

Recent comments

Blog comments powered by Disqus

Notes

  1. jennandjamm reblogged this from tango-mango
  2. atwitch reblogged this from millionmanmanor
  3. millionmanmanor reblogged this from tango-mango
  4. churrlo reblogged this from tango-mango
  5. apileofturtles reblogged this from punchwizardmemorial
  6. improbablezero reblogged this from findingzahri
  7. fabihasimoto reblogged this from tango-mango
  8. blackwater14 reblogged this from tango-mango
  9. findingzahri reblogged this from tango-mango
  10. food-life-joy reblogged this from tango-mango