There is so much I want to say about the ongoing government shutdown but it’s almost impossible to know where to begin. Let me give you one thought, and then we’ll get into a new recipe:
We all know bullying is bad, like we all know October is Breast Cancer Awareness Month. The color pink, everywhere we go, reminds us to check our breasts. A reminder to never bully? To teach our kids never to bully? Ted Cruz. His behavior and actions, with the help of the Koch brothers (and others, for sure), to hold our country hostage to his egomaniacal, sociopathic whims, is a direct result of being bullied in school. I’m certain of this. Mention it to your children. I’m not sure how this information gets the government back open, but often here at Daily Cup, I’m simply an observer and opinionator, not a fixer. I do, however, like to cook…
Browsing the web for slow-cooker recipes, I came across a photo on Pinterest, decided the recipe looked delicious and easy, and set about to make it. You should, too. However, we were in such a rush to get dinner on the table last night (these days, around 8pm after sports), that I failed to take a picture, which is fine since I want to send you over to the lovely site from whence this recipe came where you can see Kelly Senyei’s photo of Slow Cooker Honey Garlic Chicken.
Naturally, I tweaked the recipe every so slightly (reducing the amount of sauce because it was twice as much as necessary), so I’m going to give you MY take on this, in MY words – taking nothing away from Just a Taste’s version.
I served this with rice and sautéed broccoli, and also flash fried (in HOT vegetable oil) several won ton wrappers, which we used as crackers, piling on the chicken. You could also just crumble them on top. All in all, this is going into the monthly dinner repertoire.
According to Senyei, use bone-in chicken breasts if you want optimal moisture. I did.
Slow Cooker Honey Garlic Chicken
(4 servings, 10 minute prep, 5 hour cook, 5 minute finish)
2-3 large bone-in skinless chicken breasts (2 ½ -3lbs. total)
¼ cup honey
¼ cup soy sauce
2 T. hoison sauce (you can find in the Asian aisle of your market)
2 T. blackberry jam
1 T. olive oil
2 garlic cloves, minced
¼ cup diced onion
1 ½ t. cornstarch
1 T. cold water
scallions for garnish
toasted sesame seeds, for garnish
Pull the skin off the chicken breasts and place in the slow cooker so they don’t overlap. Whisk together honey, soy, hoison, jam, olive oil, garlic, and onion in a mixing bowl and pour over the chicken. Cook on low for 5 hours.
Using tongs, remove the chicken from the slow cooker and place on a cutting board, reserving the liquid in the crockpot. Be careful to remove all of the bones from the chicken and discard. I was in a hurry last night, so I just used my hands to shred the meat, but you can also use two forks.
In a small bowl, whisk together the cornstarch and water to make a ‘slurry’ (just learned that word). Heat a saucepan over medium-high heat and pour in the liquid from the slow cooker. Whisk in the cornstarch slurry, bring to a boil, and then cook for about 3 minutes as the sauce gets thick. In a large bowl, toss with the chicken. Garnish with scallions and sesame seeds.
Fortune cookies and green tea ice cream would make for an excellent dessert.