Slow Cooker Sesame Chicken Over Rice and Broccoli
- Number of Servings: 4
Ingredients
3 Boneless, Skinless Chicken Breast*1 med yellow onion4 Garlic Cloves1/2 cup honey1/2 cup low sodium soy sauce4 tbs tomato paste2 tsp sesame oil 3 tsp cornstarch1/4 cup water2 cups broccoli 2 cups brown riceSesame seeds
Place chicken in bottom of a slow cooker.
Combine onion, garlic, honey, soy sauce, tomato paste, and oil and pour over chicken. Cook on low for at least four hours, preferably six, turning occasionally to ensure the chicken cooks evenly.
20 minutes before serving, prepare the rice according to package directions and remove the chicken from the slow cooker.
Combine the cornstarch and water in a cup to create a slurry and mix with sauce. Turn the temperature up to high to allow the sauce to thicken.
Shred the chicken while the sauce thickens.
Add the shredded chicken back to the thickening sauce, turning the mixture occasionally.
In a skillet or frying pan, heat 1 tsp of sesame oil over a medium-high heat. Stir fry the broccoli until crisp-tender.
Lay the broccoli over the rice and top with chicken mixture. Sprinkle with sesame seeds.
Serving Size: About 4-5
Number of Servings: 4
Recipe submitted by SparkPeople user ROCKETQUEEN467.
Combine onion, garlic, honey, soy sauce, tomato paste, and oil and pour over chicken. Cook on low for at least four hours, preferably six, turning occasionally to ensure the chicken cooks evenly.
20 minutes before serving, prepare the rice according to package directions and remove the chicken from the slow cooker.
Combine the cornstarch and water in a cup to create a slurry and mix with sauce. Turn the temperature up to high to allow the sauce to thicken.
Shred the chicken while the sauce thickens.
Add the shredded chicken back to the thickening sauce, turning the mixture occasionally.
In a skillet or frying pan, heat 1 tsp of sesame oil over a medium-high heat. Stir fry the broccoli until crisp-tender.
Lay the broccoli over the rice and top with chicken mixture. Sprinkle with sesame seeds.
Serving Size: About 4-5
Number of Servings: 4
Recipe submitted by SparkPeople user ROCKETQUEEN467.
Nutritional Info Amount Per Serving
- Calories: 462.7
- Total Fat: 4.7 g
- Cholesterol: 67.5 mg
- Sodium: 1,475.9 mg
- Total Carbs: 79.1 g
- Dietary Fiber: 6.9 g
- Protein: 32.0 g
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