Tuesday, January 15, 2013

Honey Sesame Chicken

Crock Pot Honey Sesame Chicken Recipe

Yum! This is very tasty and so easy to make. Plus another Crock Pot meal!!!!

This was adapted from the Comfort of Cooking. 


6-8 boneless, skinless chicken thighs or 4 chicken breasts (about 2 pounds) 
Salt and pepper 
1/2 cup diced onion
2 cloves garlic, minced
1 cup honey 
1/4 cup ketchup
1/2 cup low-sodium soy sauce 
2 tablespoons vegetable oil or olive oil 
1/4 teaspoon red pepper flakes 
4 teaspoons cornstarch
1/3 cup water 
brown rice, 4 cups cooked
1/2 tablespoon (or more) sesame seeds (I didn't have any so I left these out)
3 scallions, chopped


Spray Crock Pot with cooking spray.

Place chicken in Crock Pot and lightly season both sides with salt and pepper.

In a medium bowl, combine onion, garlic, honey, ketchup, soy sauce, oil and red pepper flakes. Pour over chicken. Cook on low for 3-4 hours, or high for 2 hours.

Remove chicken to a cutting board, leaving sauce. Shred chicken into bite-sized pieces; set aside. Prepare rice according to package instructions.

In a small bowl, dissolve 4 teaspoons cornstarch in 1/3 cup water; add to crock pot. Stir to combine with sauce. Cover and cook sauce on high for ten more minutes, or until slightly thickened.

Place chicken and sauce over cooked rice. Sprinkle evenly with sesame seeds.

Baked Chicken and Spinach Flautas

These flautas are very yummy and filling. Also, they are baked and not fried!
We will be making this again, the whole family loved it.

This was adapted from Healthy. Delicious. 

  • 1 pound boneless, skinless Chicken Thighs (about 4)
  • 16 ounces Beer (or chicken broth)
  • 2 cups Water
  • 1 teaspoon Paprika
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Garlic Powder
  • 1 teaspoon ground Cumin
  • 1 teaspoon Chili Powder
  • Jalapeno Pepper, minced (I didn't use the pepper because of the children :/)
  • 3 cups Baby Spinach, chopped
  • 5 burrito-size Flour Tortillas (9 inches)
  • 6 ounces Queso Quesadilla or other melting cheese, shredded
  • 1 teaspoon Olive Oil, or cooking spray
  • Salsa, for serving
  1. Preheat the oven to 450*F.
  2. Put the chicken thighs in a deep sided saute pan and cover with the beer and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the chicken from the liquid and shred it. Mix together the chicken and seasonings.
  3. Pour out all but ¼ cup of the cooking liquid. Add the jalapeno and spinach and cook over low heat until for 2-3 minutes, or until the spinach is wilted.
  4. Cut the tortillas in half. Spoon 1/10th of the chicken (about 1 tablespoon) along the long edge of a tortilla. Repeat with the spinach and cheese. Roll the tortilla up, starting with the straight edge. Place seam-side down on an oiled baking sheet. Repeat with remaining tortillas.
  5. Brush the flautas with olive oil or spray with cooking spray. Bake for 10 minutes, then turn them over and bake for until 10 minutes, or until crispy. Serve with salsa and sour cream.

181 Calories
9g Fat
10g Carbs
14g Protein