Every day in October I am featuring a CROCKPOT menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.
Honey Sesame Chicken
1 ½ pounds chicken
½ cup honey
¼ cup Wildtree Teriyaki Sauce (or Wildtree's Pacific Fusion for a spicy version)
½ cup diced red onion
½ cup tomato sauce
2 teaspoons rice vinegar
1 tablespoon Wildtree Natural Grapeseed Oil
1 tablespoon Wildtree Garlic Galore Seasoning Blend
¼ teaspoon crushed red pepper
1 tablespoon flour
1 tablespoon water
Scallions and sesame seeds for garnish
Method of Preparation
Add chicken to a zip top freezer bag. Whisk together the Teriyaki Sauce, red onion, tomato sauce, rice vinegar, Grapeseed Oil, Garlic Galore, and crushed red pepper. Pour into the bag with the chicken. Remove air from bag and seal. Use your hands to work the sauce all over the chicken. Freeze. To cook: Completely thaw contents of bag by transferring bag from freezer to refrigerator. Empty contents of bag into a slow cooker. Cook on high 2-3 hours or until chicken is cooked through and tender. Transfer chicken to a bowl or other working surface. Once cool enough to handle, shred the chicken. Whisk together the flour and water. Add to the remaining liquid in the slow cooker; whisk until combine. Cover and cook until sauce come together, about 10 minutes. Add the shredded chicken back to the slow cook and toss in the sauce. Garnish with chopped scallions and sesame seeds.
To order your Wildtree groceries please go to www.jenwarr.mywildtree.com
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