I’ve been hard core prepping for prepping my students for our end-of-grade tests this weekend. Joel kept accusing me of playing video games for how long I spent staring at the computer today. And pretty much the only reason why I bothered to cook today, at all, is because I knew we needed leftovers to eat for lunch this week. So I set out to make Honey Garlic Chicken from Just a Taste. Problem is, I didn’t have multiple ingredients the recipe called for.
The really tricky part was finding gluten free hoisin sauce, which I never did successfully. When I researched substitutes or how to make your own, several started with peanut butter or bbq sauce. I had both, and I actually intended on using the peanut butter method. But then the bbq seduced me with its simplicity. It worked well, and I like having a recipe that doesn’t need to be complicated.
And while my husband was beating me in a board game and shoveling food into his mouth (that’s how we do), he kept pausing to say, “This is so good!”
And so good it was. I have no doubt that her version is better. This version works, though, and I’ll definitely make it again. Here we go!
Slow Cooker Honey Garlic Chicken
Adapted from Just a Taste
3 large boneless, skinless chicken breasts (mine were frozen)
1/2 cup honey
1/2 cup low sodium gluten free soy sauce
1/4 cup strawberry jam
1 1/2 Tablespoons gluten free bbq sauce
3 Tablespoons olive oil
3 cloves garlic, minced
1/2 cup diced onion
1/2 teaspoon sriracha sauce
1 Tablespoon cornstarch
Sliced scallions, for garnish
Sesame seeds, for garnish
Put the chicken breasts in the bottom of the crockpot. In a small bowl, whisk together the soy sauce, jam, bbq, olive oil, garlic, onion, and sriracha. Pour over the chicken. Set on low to cook for 4-5 hours.
When cooked through, pull the chicken out and shred it. Put the sauce into a small saucepan. Stir together 1 tablespoon cornstarch and 3 tablespoons water. Add to the sauce and cook over medium high heat until thickened. Add some of the sauce to the chicken, and reserve the rest for topping.
We served ours with brown rice, broccoli, sesame seeds, and scallions. It was divine.