Tag: hot chili sauce

Crock Pot Sesame Honey Chicken

Sweet, savory and a little spicy, this simple Asian inspired chicken dish has a balance of flavor combinations – serve this over your favorite rice and dinner is ready!

I’m not a fan of sweet foods as a main dish, unless it’s balanced with savory and spicy flavors. In this dish the honey, soy sauce, rice vinegar and sriracha compliment each other and balance out the sweetness. 

I’ve tried a few versions floating around the web, but they were much too sweet for my taste. After a few attempts, I finally found the perfect balance of sweet-savory without adding too much sugar. Rice wine is naturally sweet, and adds a bit of acid which rounds out the flavors. I served this with more sriracha sauce on the side for extra heat and served it over brown rice.

I usually set some chicken aside for my toddler when I shred it, before adding it back to the sauce, since her palate is pickier than the rest of ours, and it works out fine. I never cook a separate meal for her, she eats what we eat, just modified at times if I cook something spicy.

For lunch the next day, I made some lettuce wraps with some leftover forbidden rice I had and thoroughly enjoyed eating them with my hands.

Crock Pot Sesame Honey Chicken
gordon-ramsay-recipe.com
Servings: 8 • Serving Size: over 2/3 cup Old Pts: 4 Weight Watchers Points+: 4
Calories: 185.5 • Fat: 2 g • Protein: 27 g • Carbs: 13.5 g • Fiber: 0.7 g • Sugar: 10 g
Sodium: 504 mg
Ingredients

  • 2 lbs boneless, skinless chicken breast
  • black pepper, to taste
  • 1/3 cup low-sodium soy sauce (tamari for gluten-free)
  • 1/4 cup honey
  • 1/4 cup tomato paste
  • 3 tbsp rice wine vinegar
  • 2 cloves garlic, minced
  • 1 tbsp water
  • 1 tsp sesame oil
  • 1 tsp onion powder
  • 1 tsp sriracha hot chili sauce[1], or more to taste
  • 1 heaping tbsp cornstarch
  • 1/4 cup water
  • 1/2 tbsp sesame seeds
  • 2 medium scallions, chopped for garnish

Directions:

Place the chicken in the slow cooker and season with black pepper. In a medium bowl, combine soy sauce, honey, tomato paste, vinegar, garlic, 1 tbsp water, sesame oil, onion powder and sriracha hot chili sauce[2]. Pour over chicken and cook on LOW 3-4 hours.

Remove chicken, leaving the sauce in the slow cooker. Shred chicken with two forks; set aside.

In a small bowl, dissolve cornstarch in remaining 1/4 cup water; add to the slow cooker and stir to combine. Cover and cook on HIGH until slightly thickened, about 15 to 20 minutes; return chicken to the slow cooker and mix well.

Serve chicken and sauce over rice and top with sesame seeds and chopped scallions for garnish.

Enjoy!

References

  1. ^ sriracha hot chili sauce (www.amazon.com)
  2. ^ sriracha hot chili sauce (www.amazon.com)

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The Tuna Melt – Open Face, Insert Hypocrisy

If you watch as much food television as I do, then I’m sure
you’ve heard a celebrity chef or two, pontificating about the horrors of
combining cheese and fish. They say it’s never acceptable, no exceptions, never,
ever.


Of course, after the show ends, they have a couple beers and
head for their favorite late-night diner, where they enjoy delicious tuna
melts. Those hypocritical bastards. I’m not saying to start pouring nacho
cheese sauce over your sautéed sand dabs, but when it comes to food, it’s best
to never say never.

As I mention in the video, this will only be as good as your
tuna, so use something nice. You know I’m a Tonino man, but any imported,
olive-oil packed brand should work fine. By the way, I enjoy the classic,
toasted sandwich-style tuna melt a great deal, but this open face version is a
little easier to execute, and perfect for larger groups, since you can fit a
bunch on a pan.


Whether you use my formula or embellish to your tastes, I
really hope you give these a try soon. And, if you know any celebrity chefs,
invite them over and see if you can get them to admit this totally works.
Enjoy!


Ingredients for 2 large tuna melts:
2 thick slices of Italian or French bread
2 tbsp soft butter
6.5 oz jar of oil-packed tuna, drained
2 tbsp small diced celery
1 tbsp minced green onion
2 tsp capers
1 tsp hot chili sauce or other hot stuff to taste
salt and pepper to taste
2 tbsp mayonnaise, or more to taste
about 1/3 cup shredded or crumbled fresh mozzarella
1/4 cup shredded sharp cheddar cheese
cayenne to taste

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