1 pound chicken (about 4 breasts or 6 thighs, frozen or not can even do bone in pieces)
1/2 cup honey
1/4 cup soy sauce
2 Tbs chopped onion (or 1 Tbs onion flakes)
2 Tbs tomato paste (or ketchup)
1 Tbs. Oil
1 clove garlic, minced or 1 tsp (garlic salt)
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. red pepper flakes
*I like to add steamed broccoli or other vegetable with the chicken when it’s done & mix with the sauce.
1-Put the chicken into the crock pot.
2-In a small bowl, combine all of the other ingredients.
3-Pour over chicken and put the lid on the crock pot.
4-Cook on low for 3 hours (or if using frozen chicken, 5 to 7 hours) or on high 1 1/2 hours. 5-Cut chicken into bite size pieces (I like to leave it in the crock pot and use kitchen shears to quickly cut up the chicken.)
6-Add steamed broccoli or other steamed vegetable and toss with the chicken and sauce.
Serve over rice or noodles.
2-In a small bowl, combine all of the other ingredients.
3-Pour over chicken and put the lid on the crock pot.
4-Cook on low for 3 hours (or if using frozen chicken, 5 to 7 hours) or on high 1 1/2 hours. 5-Cut chicken into bite size pieces (I like to leave it in the crock pot and use kitchen shears to quickly cut up the chicken.)
6-Add steamed broccoli or other steamed vegetable and toss with the chicken and sauce.
Serve over rice or noodles.
To bake chicken as a 30 minute meal:
1-Place the chicken in a 8x8 pan.
2-In a small bowl, combine all of the other ingredients. (See this tip to help with the honey!)
3-Pour sauce over chicken.
4- Bake at 350 for 30 minutes (if frozen bake at 400 for 30 minutes)
5-Cut chicken into bite size pieces (I like to leave it in the pan and use kitchen shears to quickly cut up the chicken.)
6-And then bake it 10 minutes more.
7-Add steamed broccoli or other steamed vegetable and toss with the chicken and sauce and serve over rice or noodles. We love it with brown sticky rice!
2-In a small bowl, combine all of the other ingredients. (See this tip to help with the honey!)
3-Pour sauce over chicken.
4- Bake at 350 for 30 minutes (if frozen bake at 400 for 30 minutes)
5-Cut chicken into bite size pieces (I like to leave it in the pan and use kitchen shears to quickly cut up the chicken.)
6-And then bake it 10 minutes more.
7-Add steamed broccoli or other steamed vegetable and toss with the chicken and sauce and serve over rice or noodles. We love it with brown sticky rice!
Made this for dinner tonight in the oven. (didn't have chicken early enough for the crockpot). My husband and oldest son LOVED it! There's a Japanese restaurant in the Southtowne Mall. We call it "mall chicken". This recipe tasted JUST like it! It's their favorite chicken! So yummy. I put 1/4 less honey than recipe.
ReplyDeleteThis is a really great recipe. Easy and uses things that I usually have on hand. I used boneless, skinless chicken thighs which were partially frozen so I used kitchen scissors to cut them up into bite sized pieces before cooking in the oven.
ReplyDeleteSo glad you liked it Jamie and Becky! Good idea using the kitchen shears to cut up the chicken before hand. I usually use frozen chicken so I do it after it's baked. I like that you can do it in the crock pot or in the oven. If you're in a real hurry you can bake it at 400 degrees and shave off 15 or 20 minutes of the cooking time.
ReplyDelete