I have a ridiculous amount of recipes saved from Pinterest, but I always forget about them when I am planning out my menu for the week. I was having a hard time finding something that I wanted to make this week, and I finally remembered to check out the recipes from Pinterest! I have been meaning to try this crock pot sesame chicken for ages. The recipe is from a blog called Chef in Training, and I have seen it a few times circulating around Pinterest and other sites recently so I figured it must be good. Sesame chicken is pretty much what I always order when I go for Chinese food.
My boyfriend makes me watch pretty much every rude cartoon that has ever been on TV, and the only one that I find even a little bit funny is American Dad. There is one episode of American Dad when a character is eating sesame chicken, and he is digging around in it searching for pineapple. He says something along the lines of, “What, is there an embargo on pineapple?”. I am sure this is not funny at all when I try to retell it by typing it on a blog, but I laughed and laughed because I always search through my sesame chicken for pineapple. There just never seems to be more than like three pieces, and it is the best part of the dish. Anyways…pointless and probably unfunny story aside, I decided to add tons of pineapple to this recipe. I had a can of pineapple tidbits, and I just added the whole thing after the chicken had been cooked and was ready to be served. I also served it with white rice and steamed broccoli, and it was delicious. The only thing I would do differently if I made this again would be to add in some green and red bell peppers.
Crock Pot Sesame Chicken
2 1/2 lbs boneless, skinless chicken breasts (I bought the chicken breast chunks and just decreased my cooking time)
Salt and pepper
1 cup honey
1/2 cup soy sauce
4 Tbsps diced onion
4 Tbsps ketchup
2 Tbsps canola oil
2 cloves garlic, minced
1/2 tsp red pepper flakes (optional but highly recommended)
4 tsps cornstarch dissolved in 6 Tbsps water
Cook on low for 3-4 hours or on high for 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. I bought chicken breast chunks instead of cooking whole chicken breasts and cutting them up after so I reduced my cooking time to 1 hour on high. Remove the chicken from the crock pot.
Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pout into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut thicken into bite size pieces, then return to pot and toss with sauce before serving. I added pineapple tidbits as well. Sprinkle with sesame seeds and serve over rice or noodles with steamed broccoli.