I really do like spicy and sweet foods-especially when I can let them cook all day and then put them over something delicious when I’m ready to eat with a minimum of effort. Yes-lazy days at their best. That day for me was Sunday this past weekend. I wanted to catch up on some shows that evening and have a yummy and really easy dinner too so I made this delicious chicken and put it over quinoa which, I’m so happy to say, is easier than rice to cook. I always seem to burn or undercook rice. Anyway this chicken turned out so delicious-moist, flavorful, pretty darn waist-line friendly and enough for left overs the next day or 2. I served it over quinoa for no other reason than I’m bored of (fill in the blank) over rice. And it was yummy!!
Spicy Honey Chicken (over quinoa) in the slow cooker
Ingredients:
- 2 lbs boneless, skinless chicken breast (2 breasts)
- black pepper, to taste
- 1/3 cup low-sodium soy sauce
- 1/3 cup honey
- 1/3 cup tomato paste
- 3 tbsp rice wine vinegar
- 3 cloves garlic, minced
- 1 tbsp water
- 1 tsp sesame oil
- 1 tsp dried onion
- 1 tsp sriracha (or more to taste)
- 1 tbsp cornstarch
- 1/4 cup water
- 2 medium scallions, chopped for garnish
- quinoa, prepared as per package instructions
Instructions:
- Combine ingredients from soy sauce through (and including) sriracha in a small bowl and whisk to combine well. Set aside.
- Place chicken breasts on the bottom of the slow cooker, season with pepper and then pour the soy sauce mixture over the chicken.
- Cover and cook on low for 3.5 hours.
- After 3.5 hours remove the chicken and set it aside on a plate. Remove any bits of fat from the sauce in the cooker.
- Mix the cornstarch and water well and then add to the sauce in the slow cooker and and then cook on high for 20 minutes to thicken. While the sauce is thickening shred the chicken with 2 forks.
- After the 20 minutes add the chicken back into the cooker, stir to combine.
- Serve over quinoa and garnish with the scallions.
Adapted from skinnytaste.com
Sparks from the Kitchen 