As school is in full swing now, one child’s soccer comes with weekly practice AND a game, another child’s AP classes demand constant studying, back-to-school nights beckon, work trips loom, both parents feel frazzled, and I know it’s time to breathe deeply and find the easy way out.
Browsing for easy new chicken recipes, I came across a lovely Crock Pot Honey Sesame Chicken on the blog JessFuel, and I bookmarked it. I imagined I could make it on a weekend and it would be a lifesaver to have waiting for a weekday dinner a day or two later. The sauce looks sticky and good; the chicken strips sitting on the white rice with broccoli alongside are reminiscent of tasty, memorable Chinese restaurant food
In an easier week or a less hectic month, I might make it from scratch, as she did, with all dozen ingredients. This time, I used her recipe as a light bulb of inspiration. I would use the new Mrs. Dash’s Sweet Teriyaki Marinade as the sauce, which allows me to naturally reduce the sodium in the dish (no salt, MSG or high fructose corn syrup in this bottled sauce), and garnish the heck out of the finished dish to make it my own. That’s the ticket!
While I was at Jess’s blog, though, I bookmarked a few other delicious sounding recipes – Thai Chicken Enchiladas (what a great-sounding fusiony recipe!), Goat Cheese and Apple Chicken (mmmm…goat cheese), Chicken and Broccoli Calzones, and Crock Pot Chicken and Dumplings (comforting and casual).
Obviously, I’m on a chicken jag here, so let’s toss my favorite chicken part — thighs — and teriyaki marinade in the Crock-Pot and get going. Whether you use her scratch version, or my shortcut, please make it!
Recipe: Sweet Sesame Crock-Pot Chicken
- 1 ½ pounds boneless, skinless chicken thighs (about 5 thighs)
- 9 tablespoons Mrs. Dash Sweet Teriyaki Marinade, divided use
- Slurry: 2 teaspoons cornstarch mixed into 2 teaspoons water
- Garnish: Sesame seeds, chopped green onions or chives
- Served on: Cooked rice or shredded Napa cabbage (for the low-carbers)
- Serve with: Steamed gai lan or broccoli and steamed carrot coins
- Mist inside of crock with nonstick spray. Lay chicken pieces in the crock, and top with 6 tablespoons of the marinade. Spread it over the chicken, close the lid and cook on LOW for about 5 hours. The chicken will release juice over this time, so the juices will accumulate in the crock with the marinade.
- When chicken is done, remove it to another plate, and pour juices from crock into a small sauce pan. Bring juice to a boil, and then add slurry of cornstarch and water, stirring while adding. Bring it back to a boil; it will thicken. Add the remaining 3 tablespoons of the marinade to the thickened juices, and boil for about 30 seconds or so.
- Put the chicken atop cooked rice, shredded Napa cabbage or your choice of “bed,” and pour thick teriyaki over. Sprinkle with chopped chives and sesame seeds, for pretty.
- Serves 4.
Adapted from Crock Pot Honey Sesame Chicken on JessFuel
Disclosure: Mrs. Dash sent the marinade for recipe testing.
My Secret Recipe Club creations
Here is a list of what else I have made for the Secret Recipe Club since I joined the group. Check it out!
Preparation time: 5 minutes
Cooking time: 5 hours
Number of servings (yield): 4
Culinary tradition: Asian
I enjoyed exploring Jess’s blog this past month as part of my assignment from Secret Recipe Club.
Join us in the Secret Recipe Club this month for some delicious eats, from Jess’s blog and many others!
You can see what other cooks in the Secret Recipe Club made this month, right below here in the array of photos. Click any of them to be transported to that particular recipe!