Happy St Patrick’s Day! This recipe isn’t green, but that’s a good thing. Right? Who’d want green chicken?
When I looked at recipes on-line for sesame chicken, I wondered…
Which is healthier? Teriyaki or Soy Sauce?
The recipes I found called for soy sauce, which I’ve heard is unhealthy due to high sodium (salt). I saved my research for later and used half teriyaki sauce and half soy sauce for my first venture into this recipe. It proved to have little to no difference in flavor.
It looks delicious, right? It was!
Years ago, I started substituting teriyaki sauce for soy sauce. In my research after making this first batch of sesame chicken, I discovered that teriyaki sauce is actually soy sauce plus added sugars and spices. So, teriyaki sauce has high sodium and high sugar. Who knew?
Thank goodness for on-line research! I won’t feel as guilty using soy sauce in the future.
Or, better yet…there’s another alternative: Bragg Liquid Aminos, which is an all-purpose seasoning from soy protein. It’s sometimes hard to find in my area, so PAM gave me the remainder of her bottle earlier this week. I made another batch of sesame chicken with Bragg Liquid Aminos when I arrived home Wednesday afternoon.
It’s lighter in color with the Bragg’s, and just as tasty. (Sneaky. HH didn’t notice any difference. Score!)
It’s so simple, too. Here are the ingredients. That’s honey beside the Liquid Aminos. Oh – also you need corn starch for thickening.
Mix everything except the chicken into an oiled slow cooker.
Chop boneless skinless breasts or tenders into large chunks and add to cooker. Chicken shrinks when cooked, so larger (1-1/2″) chunks are better in the end.
Set the cooker on either high for two and a half hours or low for five hours. Thirty minutes before the end of cooking, mix together cold water and corn starch (or your favorite thickener) until smooth. Pour into the cooker and stir well. (This final thirty minutes is also perfect timing for cooking your favorite rice.)
You’ll know it’s thick enough when it clings well to your spoon.
Also during the final thirty minutes, toast sesame seeds in a pan on medium heat.
This is optional, but I like the full flavor of toasted.
Serve sesame chicken over rice with a side or two and possibly bread…and you’re good to go!
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- 6 boneless skinless chicken breasts or 10 tenders, cut into large chunks
- ½ cup soy sauce or teriyaki sauce or use half of each - OR ¾ cup of Bragg Liquid Aminos
- 1 cup of honey
- 2 small onions (or 1 large) chopped
- 2 garlic cloves, sliced
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ¾ teaspoon red (cayenne) pepper
- 3 Tablespoons corn starch
- ¼ cup sesame seeds, toasted (optional)
- Spray slow cooker with vegetable spray, and add the next seven ingredients after chicken. (Stir well to mix in honey so it doesn't stick to the bottom.)
- Chop chick into 1-1/2" chunks and add to cooker.
- Cook on low for five hours or high for two and a half hours.
- During final 30 minutes, mix corn starch with ¼ cup cold water and stir into cooker.
- When thickened, it's ready to serve. Sprinkle with toasted sesame seeds and serve over rice.
So, which sauce will you use for your sesame chicken? What about a thickener? What’s your favorite?
I’m sharing this recipe at Metamorphosis Monday. 🙂