I’ve been a MIA blogger. I know. I’m sorry. :(
Things have been hard. Reintegration is hard. Which I know sounds silly because hell, I spent 9 months whining about how I wish my husband was home. But it’s hard adjusting to a “normal” life. Maybe because I don’t like change or because I’m stubborn as all heck. But… it’s hard in ways I can’t even begin to explain.
I’ve pretty much only been blogging things I committed to months ago (sponsored… sorry again) but I’m hoping to get back into a regular routine soon.
But I had forgotten that I made this Honey Sesame Chicken until I saw Tracey post something similar the other day. Better late than never, right? Especially when it comes to something this delicious!
Nicole posted this recipe on her blog over a month ago and I seriously made it that day. I had planned to make my kids’ favorite sweet and sour chicken but I cannot resist a sesame chicken recipe. I’m sure you guys know that I am obsessed with sesame chicken. And guess what? Colorado SUCKS at sesame chicken.
I mean, I’m from Alabama. We’re not exactly known for our excellent Chinese food but geez, it’s a million times better than what we have here. So now I have these conversations with myself where I wonder if this is what Chinese takeout is really like and the stuff at home was just completely wrong. Maybe my entire Chinese takeout life has been a lie up until I moved here.
I guess I won’t know until the Army decides to move us again.
This Honey Sesame Chicken is awesome though. My husband, my kids, me… we all loved it. And trust me, it’s really hard to make every member of this family happy with one dish.
from I Am a Honeybee
- Place chicken breasts in slow cooker.
- In a small bowl, whisk together the honey, soy sauce, onion, ketchup, oil, garlic, and red pepper flakes. Pour over chicken in the slow cooker.
- Cook the chicken on low for 3-4 hours or on high 1 1/2 -“ 2 1/2 hours, or just until chicken is cooked through.
- Remove chicken from slow cooker, leave sauce. Whisk the cornstarch into liquid in the crock pot. Replace lid and cook sauce on high for ten more minutes or until slightly thickened.
- Shred chicken or cut into bite size pieces, then return to pot and coat with sauce. Serve chicken over rice, garnished with sesame seeds.