I love Asian food…
Well, let me correct that…I love SOME Asian food. It depends from where. Like, for example, I’m not a fan of Panda Express. Sorry Panda Express lovers. Panda Express is what I call a glucose overdose. It’s all full of sugar, sugar, sugar and really sweet. Other Asian foods taste like the food has been pan fried in old oil. So I’m picky about my Asian food.
So what makes this recipe for sesame chicken any different? Well, for one, it’s less sweet. It’s a sweet and savory taste. It’s the perfect amount of sweetness and flavor. You know what I’m saying?
This recipe with chicken is baked in a delicious sweet and savory sauce that makes the chicken incredibly tender. It shreds up so nicely! Serve it over a bed of rice garnished with green onion and sesame seeds.
Recipe adapted from www.SkinnyTaste.com
- 2 lbs. boneless, skinless chicken breast
- Black pepper, to taste
- 1/3 cup soy sauce
- 1/4 cup honey
- 1/4 cup tomato paste
- 3 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon water
- 1 teaspoon sesame oil
- 1 teaspoon onion powder
- 1 teaspoon sriracha hot chili sauce, or more to taste
- 1 heating tablespoons cornstarch
- 1/4 cup water
- 1/2 tablespoon sesame seeds
- Chopped green onion to garnish
- Place the chicken flat in the slow cooker and season with black pepper to taste.
- In a medium bowl, mix together the soy sauce, honey, tomato paste, rice vinegar, garlic, water, sesame oil, onion powder, and sriracha sauce. Pour over the chicken being sure to completely coat the chicken.
- Cook on low for 3-4 hours. Turn the Crock Pot to high and remove chicken to a large bowl. With two forks, shred the chicken and set aside.
- In a small bowl, mix together the cornstarch and water. Slowly whisk the cornstarch mixture with the sauce in the Crock Pot. Cover and cook on high for approximately 15-20 minutes or until slightly thickened. Pour the sauce over the shredded chicken and mix well.
- Serve over a bed of rice and garnish with sesame seeds and green onion.