I love Chinese food, my husband does not. So, we don’t often eat a lot of Chinese food around here unless it’s spur of the moment take out and I get to pick! Hehehe…
I saw this on Pinterest awhile back and it looked delicious so I pinned it. It hasn’t really been very cold here in Southern California so I haven’t really felt the need to break out the crock pot and warm up the house like I usually do in winter. The idea of putting a bunch of stuff into a machine and letting it do most if not all of the work, is very appealing to me though, so I figured, why not?
You will need;
3 large bone-in, skinless chicken breasts (2 1/2 to 3 pounds total)
1/4 cup honey (raw organic honey from a roadside market is best!)
1/2 cup low sodium soy sauce
1/4 cup boysenberry jam (I used the jam from our wedding favors! But any dark berry jam can work)
1/4 cup hoisin sauce
2 Tablespoons olive oil
3 cloves garlic, minced
1 tbsp fresh ginger, grated on a micro plane
1/2 cup minced onion
1/4 teaspoon crushed red pepper flakes
1 Tablespoon cornstarch
Sliced scallions, for garnish
Sesame seeds, for garnish
In a bowl combine the honey, soy sauce, jam, hoisin, olive oil, garlic, ginger, onion and pepper flakes. Stir well to combine.
Place the chicken in the crockpot and pour the marinade over it. Cover and cook on low for at least 4 hours.
Once chicken is cooked, remove from crock pot and let it cool. Take marinade and place in a pot on the stove, simmer the sauce and let it reduce slightly. Make a slurry of corn starch and water and add it to the sauce to thicken. Continue to simmer until sauce is thick.
Shred the chicken using your fingers or forks. Careful, it’s really hot! Make sure to remove any fat or cartilage and discard.
Put the shredded chicken in a large serving bowl, and pour the thickened sauce over the top. Toss to coat.
Garnish with sesame seeds and sliced scallions. Serve!
We had ours over white rice, because that’s hubby’s favorite, but brown rice, quinoa or just plain is fine too! The chicken was really yummy. It tasted better than takeout and was a lot healthier too!
In my version of this recipe, I used a little less honey because I was worried it would be too sweet. 1/4 of a cup was perfect for us, but feel free to make adjustments when and where needed.
Do you do a lot of Chinese takeout? What’s your favorite dish?