Slow Cooker Sesame Chicken
If your days are anything like mine, it can get hectic in no time. Instead of stressing over dinner details, I’ve found that my slow cooker is the perfect solution that lets me keep up with my active kids without feeling rushed. Using a handful of ingredients that are probably already in your pantry, just toss them in the slow cooker, set it, and go on about your day! Some of our go-tos are Slow Cooker Chicken and Mushrooms, Slow Cooker Lentil Chili, and Slow Cooker Thai Chicken Lentil Curry. And when we are in the mood for Chinese takeout, this sesame chicken is one of the first dishes that I turn to. Melt-in-your-mouth tender chicken in sweet and savory sauce that can be enjoyed over rice or noodles. Yes Please! Hungry for more? Here are our favorite baby and toddler-friendly Asian recipes.
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
Chicken – I prefer using skinless chicken thighs as they turn out more moist but you can use boneless skinless chicken breasts if you prefer. Honey – a wonderful unrefined sweetener that also adds a nice glaze and caramelization. Tomato Paste – it may not be a traditional ingredient in sesame chicken, but it helps round out the flavors while thickening the sauce. Rice Vinegar Toasted Sesame Oil – adds a rich and nutty flavor to the dish. If you love sesame flavor, feel free to add more! Cornstarch – Adding this at the end acts as a thickening agent.
Step-by-Step Instructions
Tips for Success
If using chicken breasts, you’ll need to cook on low for 3-4 hours or on high for 1.5-2.5 hours. This is because chicken breasts will dry out more quickly than the thighs if overcooked. But cooking times can vary depending on your slow cooker and the size/thickness of the chicken pieces so always check for doneness by using a using a meat thermometer; the internal temperature should reach 165°F (74°C). Be sure to grab a super sharp knife when you’re tackling those chicken thighs, but here’s a pro tip: sharp kitchen shears do the trick just as nicely! Adjust the cornstarch-water mixture according to your desired sauce consistency. If you prefer a thicker sauce, use less water, and if you want it lighter, use more. Prep ingredients the night before for a quick morning assembly.
Substitutions
No Cornstarch? Depending on dietary restrictions, arrowroot powder or tapioca starch can also be used for thickening. Soy allergy? Coconut or liquid aminos can be used in place of low sodium soy sauce. Don’t have rice vinegar? White Wine Vinegar is the best substitute. Apple Cider Vinegar can also be used but in a slightly smaller amount. Swap out the honey for maple syrup or this homemade date syrup. Always consider the specific flavor profile of the substitute and adjust quantities based on your taste preferences.
Variations
Add heat to the dish by adding red pepper flakes and Sriracha sauce. Each family member can tailor the dish to their liking by adjusting the heat level according to their personal preferences. Enhance the final dish with a garnish of sesame seeds and thinly sliced green onions for an extra burst of flavor and visual appeal.
Storage
Transfer leftovers into an airtight container and store in the refrigerator for 3-4 days. You can also freeze in a freezer-safe container or freezer bags, making sure to remove as much air as possible. Enjoy within the next 3 months.
Serve over over white rice, brown rice or noodles Add a side of cooked vegetables. I’m a fan of using frozen ones for a speedy side dish, especially frozen broccoli. You can also pair it with a salad dressed with this tasty Asian salad dressing.
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