I have a serious weak spot for Chinese takeout. Like, I shouldn’t be trusted to be in a room alone with it. I would also order it a lot more if Sean wasn’t (very rightly) the voice of reason. In an effort to save some money, and still enjoy takeout-esque goodness, I decided to try and make some at home. This dish is super easy to make (God bless the inventor of the Crockpot) and yields delicious results.
This recipe comes from the blog Table for Two.
- 1-1.5 lbs boneless skinless chicken thighs
- salt and pepper
- 1 cup honey
- 1/2 cup soy sauce
- 1/4 cup ketchup
- 2 tbs vegetable oil
- 2 cloves garlic, minced
- 1/2 cup onion, chopped
- 1/4 tsp red pepper flakes
- 1-2 tbs cornstarch
- 1/4 cup water
- sesame seeds
- green onions, sliced thinly
- white rice, for serving (optional)
Place the chicken thighs in the insert of a crock pot. Season with salt and pepper.
In a small bowl, whisk together the honey, soy sauce, ketchup, vegetable oil, garlic, onion, and red pepper flakes. Pour this mixture over the chicken. Cook on low heat for 3-4 hours, or on high for 1.5 to 2.5 hours.
Once the chicken is cooked, remove the chicken from the crock pot and cut into chunks. While the chicken is out of the crock pot, whisk the cornstarch and water together, and add it to the sauce. Put the chicken back in.
Serve the chicken and sauce over rice, topped with some sesame seeds and green onions. Enjoy! =)