I received two jars of honey from Module Markting in exchange for writing a review on the blog. Opinions are all my own.
Ok it has been hot, hot, hot where I live, oh my gosh so hot! It is so hot it is even hard to think at times, and when it is too hot to even think, the last thing I ever want to do is be on a hot kitchen, which means slow cooker meals. Yesterday's slow cooker meal was a winner in my book, it was honey chicken teriyaki. This recipe was also the perfect opportunity to try New Zealand Happy Valley Honey that I received recently to sample.
I received the Wildflower Field honey and Clover Field honey. In addition to the cooking with the honey, I sampled it on a honey, only to give it a fair taste, right? It is quite delicious honey, very smooth, very pleasant tasting, and a delicious accompaniment to your buttermilk biscuits, scones, in Greek yogurt with some granola and berries, just to name a few ways.
To make this very easy, won't heat up your kitchen honey teriyaki chicken, you need 4 boneless chicken thighs or breasts, 1/2 cup soy sauce, 1/2 cup honey, 1/4 cup rice wine vinegar, 2 garlic cloves minced, 1/4 onion, chopped, 1/2 teaspoon freshly ground pepper, 3/4 teaspoon ground ginger, 3 tablespoons cornstarch, 1/4 cup water, sesame seeds and chopped green onions for garnish.
In your slow cooker, add the chicken.
In a bowl, combine the honey, soy sauce, rice wine vinegar, garlic cloves, onion, pepper and ginger.
Mix until combined then pour over the chicken. Cook chicken on high for 3-4 hours, or on low 4-5 hours. Once cooked, shred the chicken. Remove the liquid from the slow cooker and pour into a sauce pan. In a small cup add the cornstarch and water until cornstarch is dissolved then add into the slow cooker liquid and stir. Heat up the liquid until it is a thick sauce about 2 minutes, stirring continually. Pour sauce over shredded chicken then serve over a bowl of rice. I sautéed some baby bok toy for some extra crunch and fiber goodness.
recipe found here