Slow Cooked Honey Garlic Chicken with Rice
This lovely fresh slow cooker recipe was so easy to throw together. It has a lovely subtle sweetness paired with lovely mild garlic flavors. The vegetables are a hit with this lovely dish as well.
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Equipment
- 1 Slow Cooker or Multi Cooker
Ingredients
- 1 kg chicken breast cut into tender strips or diced
- ½ cup honey add an extra ¼ cup if you like it sweeter
- 1 cup water or stock
- 2 tsp chicken stock powder if not using chicken stock already
- 6 minced garlic cloves add extra if you enjoy garlic like us
- 2 tbsp Chinese cooking wine or rice wine vinegar white vinegar will do as well
- 6 tbsp soy sauce
- 1 tsp grated fresh ginger ½ tsp ground ginger
- 2 cups frozen asian stir fry vegetables
- 2 tbsp corn flour for the slurry to thicken the sauce
- 2 tbsp water for the slurry to thicken the sauce
- rice or thin asian egg noodles amounts as required
- toasted sesame to garnish (optional)
- salt and pepper to taste
Instructions
- In the slow cooker
- In the slow cooker, add all ingredients except the corn flour and 4 tbsp water for the slurry and the frozen vegetables.
- Cook on low for 3-4 hours or high for 2 hours, or until the chicken is cooked.
- In the meantime, cook up the required amount of rice or noodles, following the packet instructions.
- In the last 20 minutes, add the frozen asian vegetables to the slow cooker. Don't add them too soon otherwise the vegetables will overcook.
- Once the chicken is cooked, add the corn flour and water slurry to thicken the sauce. If you like your sauce thicker, add another tbsp of corn flour and water and thicken some more.
- Serve over rice or noodles and garnish with toasted sesame seeds if you like.
Servings: 5 people
Cost: $15