I seem to be making more and more crockpot dishes lately. Our schedule has been insane and this is the only way I can keep up with making lunches for hubby and dinner for the week. The flavor is really nice with this chicken and it’s easy to adjust the spice to your liking.
Asian Sweet Chili Sesame Chicken
(Adapted from Carlsbad Cravings)
2 pounds chicken breasts, thawed*
1 1/2 tablespoons cornstarch
1/4 cup water
Sriracha to taste (optional)
Sweet Chili Sesame Sauce
1/4 -1/3 cup Asian Sweet Chili Sauce (1/3 for very spicy)
1/3 cup low sodium soy sauce
1/3 cup ketchup
1/3 cup brown sugar
2 tablespoons quality hoisin sauce like Lee Kum Kee or Kikkkoman**
2 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
1 1/2 teaspoons garlic powder (or 3-4 garlic cloves, minced)
1/2 teaspoon onion powder
1/2 teaspoon ginger powder (or 2 teaspoons freshly grated ginger)
1 teaspoon salt
1/4 teaspoon pepper
toasted sesame seeds
chopped green onions
Add chicken to the bottom of your crockpot.
Whisk the Sweet Chili Sesame Sauce ingredients together in a medium bowl. Pour over chicken.
Cook on low for 5-7 hours or on high for 3-4 hours.
Shred chicken and add 1 1/2 tablespoons cornstarch mixed with 1/4 cup water to the crockpot. Stir contents around. Cook on high for 20-30 minutes until sauce thickens. Taste and add Sriracha for spicier, brown sugar for sweeter if desired.
Serve with rice and garnish with sesame seeds and green onions.
*You can use frozen chicken breasts but just be aware that they will release more water so you will need to increase the cornstarch in order to thicken the liquid at the end.
**Hoisin sauce can be found in the Asian section of your grocery store.