The Herald Bulletin

Morning Update

Food

November 10, 2013

Make it and freeze it

Learning at the library

(Continued)

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Crock Pot Honey Sesame Chicken Gillaspy culled this recipe from www.thecomfortofcooking.com. Yield: Serves 4-5 Ingredients: 6-8 boneless, skinless chicken thighs or 4 chicken breasts Salt and pepper 1/2 cup diced onion 2 cloves garlic, minced 1/2 cup honey 1/4 cup ketchup 1/2 cup low-sodium soy sauce 2 tablespoons vegetable oil or olive oil 1/4 teaspoon red pepper flakes 4 teaspoons cornstarch 1/3 cup water 2 packets minute rice, optional 1/2 tablespoon (or more) sesame seeds 3 scallions, chopped Directions: Place chicken in Crock Pot and lightly season both sides with salt and pepper. In a medium bowl, combine onion, garlic, honey, ketchup, soy sauce, oil and red pepper flakes. Pour over chicken. Cook on low for 3-4 hours, or high for 2 hours. Remove chicken to a cutting board, leaving sauce. Shred chicken into bite-sized pieces; set aside. Prepare rice according to package instructions. In a small bowl, dissolve 4 teaspoons cornstarch in 1/3 cup water; add to crock pot. Stir to combine with sauce. Cover and cook sauce on high for ten more minutes, or until slightly thickened. Add cooked rice to 4 plates, top with chicken and spoon sauce over top. Sprinkle evenly with sesame seeds and chopped scallions.

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