I’ve had this recipe ready to go for some time, but I’ve held it back—not because it tastes bad. It’s very yummy. But because I made it when Emeril was still alive. It hurt too much to write a post extolling the virtues of this dish when my heart was broken.
I can’t say my heart is healed, but it’s on the mend. Thanks to Max. Thanks to time. And thanks to my many cherished memories of Emeril.
While Emeril took no notice of this dish (he thought human food was gross), I sure did. It was super simple to make and delicious too. Honestly, it takes less time to whip this together than ordering takeout and having it delivered. And it’s probably better for you too! 😀
Slow Cooker Sesame Chicken
- 5 boneless, skinless chicken thighs about 1 1/2 pounds
- 1 cup honey
- 1/2 cup low-sodium soy sauce
- 1/2 cup onion diced
- 1/4 cup ketchup
- 2 tbsp vegetable oil
- 2 cloves garlic minced
- 1/4 tsp red pepper flakes
- 4 tsp cornstarch dissolved into 6 teaspoons water
- 1/4 tbsp sesame seeds
- 3 stems green onions sliced
- Lightly coat slow cooker with non-stick spray. Season chicken with salt and pepper and place into slow cooker.
- In a bowl, stir together honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 4 hours.
- Remove chicken (leave sauce behind) and set aside.
- Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and stir into sauce. Cook on high for ten more minutes or until slightly thickened.
- Shred chicken into bite size pieces. Place shredded chicken over cooked rice and pour sauce over chicken. Sprinkle with sesame seeds and chopped scallions.