Chicken

Name: Greek Chicken Quinoa Bowls
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Cuisine: Greek
Ingredients: 1/2 English cucumber, chopped; 1/2 cup kalamata olives, chopped; 4 oz feta cheese; 2 tbs olive oil; 1 tbs water, plus more if needed; 1/2 to 1 lemon, juiced; kosher salt, to taste; 1 cup quinoa; 2 cups water or chicken broth; kosher salt, to taste; 3 boneless skinless chicken breasts; 1 tbs olive oil; 1 lemon, juiced; 1 clove garlic, minced; 2 tsp oregano; kosher salt and black pepper, to taste; 1 pint cherry tomatoes, halved; 1 tbs olive oil; kosher salt and black pepper, to taste

Greek Chicken Quinoa Bowls

June 12, 2019 by laurenpacek Leave a Comment

Greek chicken quinoa bowls are delicious, full of flavor, and (bonus) very convenient for meal prepping!

Whip this recipe for Greek Chicken Quinoa Bowls up and you’ll have lunches prepared for nearly every day of the work week!

FYI – this post contains affiliate links

Meal prep makes your week soo much easier

I’ll be the first to admit that I’m not always the best about meal planning or prepping. But when I actually do it, it makes my weeks so much easier. Even though I love to cook, I’m pretty much always a fan about having to think less about things.

These bowls are ideal for meal prep. Make everything on a Sunday, divvy everything up in 4 equal portions into containers, and boom: you have lunches for nearly every day of the week.

Don’t like some ingredients? Change ’em up!

It’s really easy to make these bowls your own. Say you don’t like feta. These bowls would be really good topped with some hummus or tzatziki sauce.

Not super into chicken? Top these bowls with your protein of choice.

Dislike olives? (first of all, how dare you) Feel free to omit them. You get the idea.

This recipe is adapted from one that I found on thekitchn.com.

Greek Chicken Quinoa Bowls

Yield: 4 bowls

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Ingredients

Roasted cherry tomatoes

1 pint cherry tomatoes, halved
1 tbs olive oil
kosher salt and black pepper, to taste

Shredded chicken

3 boneless skinless chicken breasts
1 tbs olive oil
1 lemon, juiced
1 clove garlic, minced
2 tsp oregano
kosher salt and black pepper, to taste

Quinoa

1 cup quinoa
2 cups water or chicken broth
kosher salt, to taste

Feta dressing

4 oz feta cheese
2 tbs olive oil
1 tbs water, plus more if needed
1/2 to 1 lemon, juiced
kosher salt, to taste

Everything else

1/2 English cucumber, chopped
1/2 cup kalamata olives, chopped

Instructions

To make the roasted cherry tomatoes

Preheat the oven to 300°F. Line a baking sheet with foil and set aside.
Spread the halved cherry tomatoes on the prepared baking sheet.
Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly.
Roast for 45-60 minutes, checking after about 30 minutes, until the tomatoes are sweet, jammy, and perfect. Allow them to cool slightly.

To make the shredded chicken

Preheat the oven to 350°F. Line a baking sheet with foil and set aside.
In a small bowl, combine the olive oil, lemon juice, garlic, oregano, and salt and pepper.
Place the chicken on the prepared baking sheet, coat with the olive oil/spice mixture, and roast until the chicken is cooked through (i.e., 165°F on an instant-read thermometer), approximately 18 to 20 minutes.
Once the chicken breasts are cooked through, allow them to cool a bit before shredding with two forks.

To make the quinoa

Place the quinoa, water, and salt in a saucepan. Bring to a boil.
Lower the heat to low, cover with a lid, and simmer for 15-20 minutes, or until the quinoa has absorbed all of the water.
Fluff the quinoa with a fork.

To make the feta dressing

Blitz all ingredients in a food processor or blender.
Process until smooth.

To assemble the bowls

Divide all ingredients into 4 equal parts and combine in 4 bowls.

Really into Greek/Mediterranean flavors like I am? Check out these recipes:

What equipment will I need to make this recipe?

A blender or food processor for whizzing up the feta dressing
Half sheet pans for roasting
Cutting boards for chopping

Pressure Cooker Chicken Ropa Vieja

May 25, 2018 by laurenpacek Leave a Comment

This Chicken Ropa Vieja is so great for so many reasons. It’s super flavorful without being fussy in any way. It’s super versatile, too: serve it on its own, over rice, in a taco, and so on. The last option is a little less traditional, given that Ropa Vieja is a Cuban dish, but ¯\_(ツ)_/¯

It also comes together really quickly thanks to it being prepared in an electric pressure cooker. And since the weather is already too hot here in North Carolina, being able to whip this up in a pressure cooker is a double blessing in that you don’t have to worry about heating up your kitchen.

This is quickly becoming a favorite in my house. It’s up there with my Three Ingredient Slow Cooker Taco Chicken, Slow Cooker Buffalo Chicken, and Pressure Cooker Carnitas. And that’s saying something, because I make and enjoy those three dishes a lot.

Fun fact: “ropa vieja” translates to “old clothes”! The dish gets its name because the shredded meat (usually beef, but in this case, chicken) resembles torn, old clothes. The more you know…

This recipe is adapted from one found on Budget Bytes.

Pressure Cooker Chicken Ropa Vieja

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

Course: Main Course

Cuisine: Cuban

Servings: 6 servings

Ingredients

4 cloves garlic, minced
1 medium yellow onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
2 lbs boneless, skinless chicken breasts
1/2 tbs oregano
1/8 tsp red pepper flakes
black pepper, to taste
15 oz. can of diced tomatoes
3 tbs tomato paste
kosher salt, to taste

Instructions

Mince the garlic and set it aside.
Slice the onion into half-moons and cut the bell peppers into strips. Set aside.
Place the chicken breasts in an electric pressure cooker. Top with the garlic, spices, and sliced onions and peppers.
Add the can of tomatoes (with juices) and tomato paste.
Place the lid on the pressure cooker and lock it. Cook for 25 minutes on high pressure. Allow the pressure to release naturally.
Shred the chicken with two forks. Salt to taste.
Serve the ropa vieja in a bowl, over rice*, in tacos, etc.

Recipe Notes

Notes: This ropa vieja is great served over my Cilantro Lime Rice!

Three Ingredient Slow Cooker Taco Chicken

April 5, 2017 by laurenpacek 10 Comments

This Slow Cooker Taco Chicken is super easy and delicious. Just throw three ingredients into the slow cooker and walk away. Shred the chicken and enjoy it in a variety of ways!

This is another one of those dishes that I’ve made countless times, but have never taken the time to photograph. Usually we just dig in to dinner, and by the time I remember to take a picture, the natural light isn’t very good anymore or the sun has set completely.

We make this taco chicken at least once a month. It’s versatile (use it in tacos, burritos, etc.), requires almost no effort to prepare, and makes a lot of food. As a result, we get to enjoy leftovers at least once during the week. For me, this just adds to this chicken’s appeal.

Three Ingredient Slow Cooker Taco Chicken

Prep Time

5 mins

Cook Time

6 hrs

Total Time

6 hrs 5 mins

Course: Main Course

Cuisine: American, Mexican

Author: laurenpacek

Ingredients

4 chicken breasts, boneless and skinless
15.5 oz jar of salsa
1 oz packet taco seasoning

Instructions

Place all ingredients in a 4 quart slow cooker. Cook on high for 4 hours or on low for 6 hours.
Using two forks, shred the chicken.

Recipe Notes

Note: I usually use mild salsa, but feel free to go as spicy or as mild as you like.

Just like the Pressure Cooker Carnitas that I shared last week, this shredded chicken is pretty versatile. Eat it in tacos, quesadillas, burritos, or alongside/atop some Cilantro Lime Rice. Do you! Do what feels right.

If you’re looking for something a little spicier, but just as easy to throw together, take a look at this Slow Cooker Buffalo Chicken. Super easy to make, and can also be used in a number of ways.

PF Chang’s Chicken Lettuce Wraps

January 17, 2017 by laurenpacek 7 Comments

These chicken lettuce wraps are easy and fast to whip up and taste just like the ones from PF Chang’s!

You’ve had PF Chang’s Chicken Lettuce Wraps, right? I mean, it’s basically mandatory to order them as an appetizer when going to PF Chang’s. Or at least it should be.

They’re savory thanks to chicken, soy and hoisin sauces, and have a bit of a textural bite thanks to water chestnuts and tender-crisp lettuce.

Who doesn’t love a good copycat recipe?

In my opinion, nothing is better than being able to eat delicious restaurant-quality food in the comfort of your own home. On the couch. In your sweat pants. While snuggling with your dog. Is that just me? Maybe?

But really, let’s face it. The PF Chang’s chicken lettuce wraps are dang addictive. As luck would have it: It turns out that you can make them at home very easily. They come together quickly, too!

PS – I have one other copycat recipe on my blog: Cilantro Lime Rice (a la Chipotle!)

What to expect from these lettuce wraps:

These chicken lettuce wraps are savory, with a bit of crunch. The quickness with which you can throw these together makes them perfect for a light weeknight dinner.

Plus, something about eating food out of a lettuce leaf makes me feel like I’m being healthy. Anyone else feel that way?

No? And I’m just lying to myself? Okay, yeah.

How do these lettuce wraps come together?

You’ll start out by cooking some ground chicken, crumbling it up as you go.

Next, the onions, garlic, sauces and vinegars, and ginger make their way into the pan.

Next up, the water chestnuts and green onions make an appearance. Season with salt and pepper, to taste.

Spoon this delicious mixture into some crisp lettuce leaves and go to town!

What equipment will I need to make these lettuce wraps?

To be honest, not a whole lot! Here are some of my favorites:

A nice, heavy-bottomed skillet (I’m a sucker for Le Creuset)
Spatulas
Cutting board

This recipe comes from the blog Damn Delicious.

4 from 1 vote

P.F. Chang's Chicken Lettuce Wraps

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

Course: Main Course

Cuisine: American, Chinese

Ingredients

1 tbs olive oil
1 lb ground chicken
2 cloves garlic, minced
1 onion, diced
1/4 cup hoisin sauce
2 tbs soy sauce
1 tbs rice wine vinegar
1 tbs freshly grated ginger
8 oz. water chestnuts, minced
2 green onions, thinly sliced
kosher salt and black pepper, to taste
1 head butter lettuce

Instructions

Heat the olive oil in a heavy bottomed saucepan over medium heat. Add the chicken and cook until browned, crumbling as it cooks. Drain excess fat.
Add the garlic, onions, hoisin sauce, soy sauce, rice wine vinegar, and ginger. Cook until the onions are translucent.
Stir in the water chestnuts and green onions and cook for 1-2 minutes more. Taste and season with salt and pepper to taste.
Spoon a bit of the chicken mixture into each leaf of butter lettuce, using the lettuce like you would a soft taco shell.

In search of other easy weeknight-friendly dinners?

I got you!

Three Ingredient Slow Cooker Taco Chicken never disappoints
Pressure Cooker Carnitas come together in a flash
Easy Baked Salmon is healthy and delicious
Pressure Cooker Chicken Ropa Vieja is delicious and can be made quickly

Pin this recipe for later!

Chicken Tikka Masala Soup

March 24, 2016 by laurenpacek 17 Comments

This soup tastes just like your favorite Indian takeout!

This Chicken Tikka Masala Soup is a big, warm, flavorful, slightly spicy bowl of Indian food goodness. Even though the weather is starting to warm up, don’t pass up a chance to enjoy this soup.

I <3 Indian food

Yes, yes I know that I say this every time I post something that is even vaguely resembles Indian food, but seriously: Indian food is one of my weaknesses. Most recently, I shared some seriously delicious Butter Chicken. Before that there have been a couple of chickpea curries (here and here) and Chicken Curry that my husband loves so dearly. And of course, there is Chicken Tikka Masala.

Tikka masala… in soup form?

When I came across this recipe, I was really intrigued. Chicken Tikka Masala is my go-to order, and soup is one of my favorite things on the planet. Now, I know that combining two things that are great on their own doesn’t necessarily produce even greater results (think nacho cheese + rocky road ice cream = blech)… but this seemed like a pretty good bet.

In this case, Chicken Tikka Masala + soup = a very, very good thing. I served this with some warm pieces of naan for dipping and sopping up every bit of this soup.

This recipe was adapted from The Modern Proper

Chicken Tikka Masala Soup

Yield: 4

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Ingredients

2 tbs olive oil
1 onion, chopped
3 cloves of garlic, minced
1/2 tsp cayenne pepper
1 tbs garam masala
1 tsp ground ginger
1 tsp curry powder
1/2 tsp ground cumin
1 tsp turmeric
1/2 tsp ground cinnamon
2 tbs tomato paste
2 cups chicken broth
28 oz can crushed tomatoes
14 oz can coconut milk
2 lbs chicken breasts, cooked and shredded
1-2 tsp kosher salt

Instructions

Heat the olive oil in a large, heavy-bottomed pot over medium heat. Sauté the onion and garlic until the
onions are translucent; it should take about 5 minutes.
Next, add the spices and sauté for a few more minutes. Add the tomato paste and stir to coat the onions and garlic.
Add the chicken broth, crushed tomatoes, and coconut milk to the pot. Simmer for 30 minutes.
Use an immersion blender (or blend in a regular blender, in batches) until smooth. Add the cooked chicken and simmer until warmed through. Last, add salt to taste.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 736Total Fat: 38gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 195mgSodium: 2187mgCarbohydrates: 26gFiber: 6gSugar: 12gProtein: 78g

What kind of gear should I have on hand in order to make this soup?

An immersion blender, to blend everything up
A Dutch oven, for cooking the soup

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Butter Chicken

January 11, 2016 by laurenpacek 7 Comments

This Butter Chicken is delicious, fast, and easy. What’s better than Indian food? Few things, in my opinion. But how about Indian food that doesn’t require you to put on real pants?

Okay so you could also have food delivered. Yes, I know that. But there’s something pretty satisfying about whipping up your own delicious meal.

Also, some of us don’t have Indian places in our area that deliver. (not salty about that at all… /s)

I made this over the weekend, and both my husband and I loved it. It will definitely be making a regular appearance in my recipe rotation.

I found this recipe on 40 Aprons, and couldn’t resist.

Butter Chicken

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Course: Main Course

Cuisine: Indian

Servings: 4 servings

Ingredients

3 tbs olive oil, coconut oil, or ghee, divided
2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
1/4 cup butter or ghee
2 tsp garam masala
2 tsp sweet paprika
2 tsp ground coriander
1 tbs fresh ginger, minced
1/4 tsp chili powder
1 cinnamon stick
6 cardamom pods, cracked with the flat side of a knife
15 oz. can tomato sauce
1 1/2 tbs sugar, honey, maple syrup, or coconut sugar
1/3 cup full fat plain yogurt
3/4 cup heavy cream
1 tbs lemon juice
kosher salt, to taste
fresh cilantro, chopped
basmati rice, for serving
naan, for serving

Instructions

Heat a large skillet over medium heat with 1 tbs of oil/butter//ghee. Add half the chicken and cook until browned all over, but not necessarily cooked the whole way through. Remove and set aside. Add another tbs of oil/ghee and the rest of the chicken. Brown the rest of the chicken, remove it, and set it aside.
Turn the heat down to medium-low. Add the remaining oil/butter/ghee to the skillet and melt. Add the garam masala, paprika, coriander, ginger, chili powder, cinnamon stick, and cardamom pods and cook for 1 minute. Add the chicken back into the skillet and stir it around to coat it in spices.
Add the tomato sauce and sweetener. and simmer for 15 minutes. Stir occasionally.
Add the yogurt, heavy cream, and lemon juice. Simmer for 5 more minutes, or until the sauce is thickened and the chicken is cooked through entirely. Add salt to taste and garnish with chopped cilantro.
Serve with warm basmati rice and naan.

Slow Cooker Buffalo Chicken

July 29, 2015 by laurenpacek 10 Comments

This Slow Cooker Buffalo Chicken is one of those recipes that I make again and again, never tiring of it.

Sean loves it, too. And for good reason: It’s spicy and delicious! This buffalo chicken is also super versatile. We typically eat it in taco form, although we’ve also been known to put it on top of a baked potato. Top either the taco or baked potato with some sharp cheddar cheese and a drizzle of Ranch dressing and you’re in business. Don’t rule out a little avocado, either.

Not that you needed yet another reason to make this… but I’m going to give you another one. It’s incredibly easy to make! Just toss a few chicken breasts into a slow cooker, add some sauce, and walk away! Once they have cooked, you just need to shred the chicken. It couldn’t be easier.

Note: Text from this post was updated on 4/4/2018.

If you’re looking for more buffalo chicken deliciousness, make sure to pop on over to check out my Buffalo Chicken Dip!

Slow Cooker Buffalo Chicken

Prep Time

5 mins

Cook Time

4 hrs

Total Time

4 hrs 5 mins

Course: Main Course

Cuisine: American

Author: laurenpacek

Ingredients

For the chicken

4 chicken breasts
salt and pepper, to taste
12 oz. hot sauce
1/4 cup yellow mustard
1 oz Ranch seasoning (1 packet)
2 tbs butter

Optional toppings and accompaniments

shredded cheddar cheese
Ranch dressing
taco shells or tortillas
baked potatoes

Instructions

Place the chicken breasts in a 4 quart slow cooker. Salt and pepper the chicken.
In a medium bowl, combine the hot sauce, mustard, and Ranch seasoning. Pour it over the chicken.
Set the slow cooker to high, and cook for 4 hours.
After 4 hours, remove the chicken to a plate and shred it. Add the butter to the crock pot and stir so that it melts into the sauce. Add the chicken to the crock pot again and stir to coat with the sauce.
Serve immediately or let the shredded chicken hang out in the crock pot on low for another hour.

Recipe Notes

Note: We like to eat our Buffalo Chicken taco-style. But you do you. Eat it however feels right. It's great on a baked potato, or on its own as well. However you choose to eat it, let me recommend a little drizzle of Ranch dressing to temper the heat.

Chicken Curry

January 15, 2015 by laurenpacek 6 Comments

This Chicken Curry is not to be missed

Though not super authentic, this chicken curry recipe is delicious. Make it with plain Greek yogurt or half and half if you want to cut a few calories. Or go with heavy cream if you’re looking for something more decadent.

Indian takeout is a favorite in my house

Fortunately, Sean shares my love of Indian takeout. While I love chicken tikka masala, he always opts for chicken curry. He’s been asking me to try to recreate it at home for some time now, and I finally succumbed.

While this recipe isn’t identical to the one that we would get from our local Indian restaurant back in Baltimore, it’s still pretty delicious. On top of that, it’s super simple to make.

Fair warning: it’s not exactly friendly to the waistline. Sorry, guys. HOWEVER you can cut down on the calories by subbing either plain Greek yogurt or half and half for the heavy cream.

What inspired this dish?

This recipe is adapted from one I found on the blog I Will Not Eat Oysters. It’s one of my new favorite blogs; her recipes are delicious and the photos are beautiful.

Chicken Curry

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

This chicken curry comes together in a flash!

Ingredients

4 boneless skinless chicken breasts, cut into 1-inch cubes
4 tbs yellow curry powder
1 tsp kosher salt, plus more to taste
1/2 tsp pepper
1/2 tsp cinnamon
1 tbs vegetable oil
1 1/2 cups heavy cream or half and half OR 16 oz plain Greek yogurt
rice and naan, for serving

Instructions

In a large bowl or zip top bag, toss the chicken around in the curry powder, salt, pepper, and cinnamon until completely coated.
Put the vegetable oil in a large skillet and heat over medium-high heat. Add the chicken and cook until all sides are browned.
Add the heavy cream or yogurt and stir. Turn the heat to medium-low, cover the skillet partially, and simmer for 15 minutes or so. The chicken will finish cooking through and the sauce will thicken.
Serve the chicken and sauce with rice and naan.

Nutrition Information:

Yield: 6 Serving Size: 1 grams
Amount Per Serving: Calories: 494Total Fat: 29gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 140mgSodium: 564mgCarbohydrates: 22gFiber: 3gSugar: 5gProtein: 37g

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Chicken Tikka Masala

September 29, 2014 by laurenpacek 8 Comments

For me, it doesn’t get much better than Chicken Tikka Masala. It’s indulgent, delicious, and comforting. This recipe produces a dish that is pretty dang close to what you’d get in a restaurant!

I talked about my affinity for Chinese food takeout in my post about Crockpot Honey Sesame Chicken. And that is still true. I like it more than I probably should. However, my love of Chinese takeout is eclipsed only by my love of Indian food (and maybe sushi…). But seriously, I am unable to say no to Indian food.

Since moving out to the suburbs, we have yet to find an Indian restaurant in our area that will satisfy my cravings. Rather than, you know, being patient or having self control, I took matters into my own hands.

I found this recipe via Bon Appétit, and made a few modifications.

Chicken Tikka Masala

Yield: 6 servings

Prep Time: 20 minutes

Cook Time: 1 hour 20 minutes

Marinating: 6 hours

Total Time: 7 hours 40 minutes

For me, it doesn't get much better than Chicken Tikka Masala. It's indulgent, delicious, and comforting. This recipe produces a dish that is pretty dang close to what you'd get in a restaurant!

Ingredients

4 tsp ground turmeric
2 tsp garam masala
3 tsp ground cumin
6 garlic cloves, finely grated
4 tbs peeled ginger, finely grated
1 1/2 cups whole milk yogurt
1 tbs kosher salt
2 lbs boneless skinless chicken breasts
3 tbs olive oil
1 small onion, thinly sliced
1/4 cup tomato paste
6 cardamom pods, crushed
1/2 tsp red pepper flakes
28 oz crushed tomatoes
1 1/4 cups heavy cream
3 tsp curry powder
kosher salt, to taste
rice and naan, for serving

Instructions

Combine the turmeric, garam masala, and cumin in a small bowl.
Add half of the spice mixture, along with the garlic, ginger, yogurt, and salt, to a medium-sized bowl. Stir to combine. Cover the remaining half of the spice mixture and set aside.
Add the chicken breasts to the bowl, making sure that it is completely coated in the yogurt and spice mixture. Cover and chill for 4-6 hours.
Heat the olive oil in a large, heavy pot over medium heat. Add the sliced onion, tomato paste, cardamom, and red pepper flakes. Cook, stirring often, until the onion begins to soften and the tomato paste has darkened (~5 minutes). Add the remaining half of the spice mixture, stir to combine, and cook for another 4-5 minutes.
Add the crushed tomatoes; bring everything to a boil then reduce the heat and simmer. Stir often, scraping up the brown bits on the bottom of the pot, until the sauce starts to thicken (~8-10 minutes).
Add the cream and curry powder. Simmer, stirring occasionally, until the sauce thickens a bit (~30 minutes).
While the sauce is cooking, preheat the broiler to high. Line a rimmed baking sheet with foil, and top that foil with a wire rack (like the one you'd use for cooling your cookies). Arrange the marinated chicken breasts on top of the rack. Broil for 10 minutes, or until black spots start to form on the chicken.
Cut the chicken into bite-sized pieces. After the sauce has been simmering for about 30 minutes, add chicken to the sauce and simmer, stirring occasionally, until the chicken is cooked through (~15 additional minutes). Add salt to taste.
Serve over rice, with naan on the side.

Nutrition Information:

Yield: 6 Serving Size: 6 servings
Amount Per Serving: Calories: 674Total Fat: 34gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 193mgSodium: 1636mgCarbohydrates: 37gFiber: 5gSugar: 13gProtein: 56g

Want more curry-filled goodness? How about this Chicken Curry or Chicken Tikka Masala Soup?

Crockpot Honey Sesame Chicken

June 30, 2014 by laurenpacek 2 Comments

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.

crock-pot_honey_sesame_chicken

This recipe comes from the blog Table for Two.

You’ll need:

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! =)