INGREDIENTS:
6-8 boneless, skinless chicken thighs or 4 chicken breasts
Sea Salt and pepper
1/2 cup diced onion
2 cloves garlic, minced
1/2 cup honey
1/4 cup reduced sugar ketchup
1/4 cup liquid aminos
2 tablespoons sesame oil OR olive oil
1/4 teaspoon red pepper flakes
4 teaspoons rice flour
1/3 cup water
2 cups organic brown rice or quinoa
1/2 tablespoon (or more) sesame seeds
3 scallions, chopped
DIRECTIONS:
1. Place chicken in Crock Pot and lightly season both sides with salt and pepper.
2. In a medium bowl, combine onion, garlic, honey, ketchup, liquid aminos, oil and red pepper flakes. Pour over chicken. Cook on low for 3-4 hours, or high for 2 hours.
3. Remove chicken to a cutting board, leaving sauce in crock pot. Shred chicken into bite-sized pieces; set aside.
4. Cook brown rice or quinoa according to instructions.
5. In a small bowl, dissolve 4 teaspoons whole wheat flour in 1/3 cup water; add to crock pot. Stir to combine with sauce. Cover and cook sauce on high for ten more minutes, or until slightly thickened.
6. Place chicken on top of rice, then Sprinkle evenly with sesame seeds and chopped scallions.
2. In a medium bowl, combine onion, garlic, honey, ketchup, liquid aminos, oil and red pepper flakes. Pour over chicken. Cook on low for 3-4 hours, or high for 2 hours.
3. Remove chicken to a cutting board, leaving sauce in crock pot. Shred chicken into bite-sized pieces; set aside.
4. Cook brown rice or quinoa according to instructions.
5. In a small bowl, dissolve 4 teaspoons whole wheat flour in 1/3 cup water; add to crock pot. Stir to combine with sauce. Cover and cook sauce on high for ten more minutes, or until slightly thickened.
6. Place chicken on top of rice, then Sprinkle evenly with sesame seeds and chopped scallions.
No comments:
Post a Comment