Welcome back, readers! I am back from the cold, gray world of defeasible fees and presentment warranties. The kitchen is re-stocked with ingredients and my cookbooks are tabbed and ready. There are so many plans for Overcooked in the works right now - please continue to visit often for more great recipes and projects from my kitchen. Is there something you’d like to see featured on the site? Comment and tell me what you want to read!
Dinner last night was easy as 1-2-3.
Have you ever felt lazy about what to do for dinner? Despite my “lofty” plans for Overcooked after taking the bar exam, the rigor of last week continued to take a toll on me by Sunday night. My brain was still mush and dinner was the farthest thing from my mind! There was only one solution for what to cook in this situation: I pulled out my slow cooker, grabbed some chicken and veggies, and created this recipe for honey sesame chicken. This recipe for will be right up your alley on days where you need to cook, but don’t feel like cooking.
Here is the recipe for slow-cooker Honey Sesame Chicken. The sauce is a nice, easy combination to remember for future stir-fry dishes. I forgot to take step-by-step photos because the slow cooker takes all of the drama out of cooking! You will be fine to follow the recipe as written.
INGREDIENTS (makes 4 servings)
1 package boneless, skinless chicken thighs
salt and pepper
1 cup honey
1/2 cup soy sauce
1/4 cup ketchup
2 cloves of garlic, minced
1 tsp red pepper flakes
1 tablespoon of cornstarch
1 tablespoon sesame seeds
2 cups of broccoli florets
1 cup cooked white rice
Season the chicken thighs with salt and pepper. Place in a slow cooker with honey, soy sauce, ketchup, garlic, and red pepper flakes. Mix well and cook on high for two hours.
When the chicken is finished, uncover and cut into bite-sized pieces. You can remove the chicken from the sauce to cut it, or simply use a knife and fork to pull it apart as it sits in the slow cooker. Add the cornstarch and sesame seeds to the sauce and stir well. Let everything sit uncovered to cool and thicken while you prepare the remaining two ingredients.
Prepare the rice according to directions. While the rice is simmering, stir-fry the broccoli with a little vegetable oil. The broccoli is done when it is a bright green hue and crispy on the tips.
Serve the chicken and broccoli on top of rice.
We loved this recipe. The sauce has perfect balance of bold and sweet flavors, which cooks into every molecule of the tender chicken thighs. The cornstarch took it up a notch by making the sauce less runny and the perfect partner to white rice. Even diners who do not love asian food will find that the flavors of this dish are more like barbeque: sweet, spicy, bold, and thick. This is a delicious supper that will add some ”wow” to your weekly recipe rut, and it barely took 2 brain cells to throw together.
What are you doing in the kitchen this week? The seasons are changing and all new produce is popping up in the grocery store – reminding me that it is time to plant my spring garden!
See you next week!