Earlier this week I posted the Spicy Sausage Pasta and boasted about how it uses pantry ingredients, well, so does this dish. I know many people have New Year’s resolutions that include eating at home more, eating healthier, and more importantly sticking to your meal plan. This dish will help you do all of the above. You can easily make this healthier by serving this with brown rice.
As most recipes that use sriracha, you can increase or decrease the amount of heat. The amount listed is a good amount that the honey cuts through, but you can still taste the heat. It is the perfect amount. The next time I made this, I doubled the amount of sriracha for us, because we are crazy and love spicy!
This was a perfect meal on a cold night. I cooked it all day in the crock-pot, so when it was time for dinner all I did was make rice. I loved all of the flavors, it had spice from sriracha and sweetness from the honey. The flavors were seriously amazing, I was really kicking myself for waiting so long to try this.
Source: Cook Like a Champion, originally from Tracey’s Culinary Adventures
2 lbs. of Chicken, boneless & skinless, about 6 breasts
1/3 cup of Soy Sauce, low-sodium
1/4 cup of Honey
1/4 cup of Tomato Paste
3 tablespoons of Rice Wine Vinegar
2 cloves of Garlic, minced
1/4 teaspoon of Ginger
1 tablespoon of Water
1 teaspoon of Toasted Sesame Oil
1 teaspoon of Onion Powder
1 tablespoon of Sriracha
Optional: Sesame Seeds and Sliced Green Onions for garnish
First, pepper the chicken liberally. Place the chicken in your crock-pot.
Now, in a medium sized bowl, whisk together the soy sauce, honey, tomato paste, vinegar, garlic, ginger, water, sesame oil, onion powder, and sriracha. Pour over the chicken
Cook on low for 4-6 hours.
Shred the chicken with two forks. Serve over rice and garnish with green onions and sesame seeds, if desired.
The Barbee Housewife