Hello readers. It’s been an entire summer since I’ve last written, mainly because I hardly cooked anything new all season! For the first time ever, I planted a garden (and actually grew vegetables!) so there were a lot of simple preparations, mainly involving the grill, pizza dough, and tomatoes. I’ve also been doing a nutritional cleanse (more on that later) to counteract the many margaritas and mojitos I imbibed all summer, so I haven’t been cooking as much.
BUT, with last week’s arrival of fall—and the cooler temperatures that soon followed—I’ve been itching to get back into the kitchen, especially since my Facebook feed has been blowing up with amazing recipes from various sources. And my slow cooker is one of my favorite cool weather tools, so it’s apropos that my first new post of the season would be for crock pot chicken.
This recipe hails from Goodful and I was intrigued by the low calorie content (281 calories per serving!) Sesame chicken is also my favorite take out Chinese dish despite the fact that it’s terrible for you. SO, when I happen upon a lighter version that I can make myself, I’m all for trying it. And since this recipe uses many of the same ingredients that my spaghetti squash pad thai calls for, I already had most of them in my pantry. I subbed out the sriracha for Thai chili garlic sauce because the hubs doesn’t like sriracha, but you could use either, or probably neither if you aren’t into spicy dishes. This dish was GOOD! Really flavorful and very easy, which are two key components to a quality recipe. I served it with broccoli and brown basmati rice (which upped the calorie content but it was worth it.) Make this the next time you have a craving for takeout. Your body will thank you.
Slow Cooker Sesame Chicken (adapted from Goodful)
3-4 chicken breasts
1 teaspoon ground pepper
1/3 cup low-sodium soy sauce
1/3 cup honey
2 tablespoons tomato paste
3 garlic cloves, minced
1 teaspoon Thai chili garlic sauce (or sriracha)
1 teaspoon ground ginger
1 teaspoon sesame oil
2 tablespoons rice vinegar
1/4 cup water
1 tablespoon cornstarch
Six cups of broccoli, cut into florets
Sesame seeds for garnish
Cut the chicken into bite-sized pieces and place in slow cooker. Season with the pepper, then add the next eight ingredients. Stir, cover and cook on low for 2 hours. Remove the chicken from the slow cooker and place in a bowl. Mix the water and cornstarch together, pour it into the slow cooker with the remaining juices and let sit, covered, on low for 15 minutes. Meanwhile, steam the broccoli. When the sauce is done, add the chicken back into the cooker, stir to coat and serve with the steamed broccoli and brown rice if desired. Garnish with sesame seeds.