–The second time I’ve tried this recipe. The first time, it came out tasting like a superior baked-beans recipe, so I redid with some changes. As follows!!
Original recipe is here: http://www.getcrocked.com/2014/01/20/24569/
4-6 Boneless, Skinless Chicken Thighs (I used two breasts instead)
1 Onion, chopped
1 T. Flour (I used a bit more than that, and it was rice flour)
1 tsp. Ground Ginger
Salt and Pepper
3/4 c. Honey
1/2 c. gluten-free soy sauce
1/4 c. Ketchup (This is what made it baked-beany)
2 T. Sesame oil
1 tsp. Minced Garlic
1/4 tsp. red pepper flakes (optional)
4 tsp. cornstarch dissolved in 6 Tablespoons water (optional)
1) Cut chicken (or pork) into cubes – the smaller the cubes, the less time to cook.
2) Mix flour, ginger, salt, pepper, and pepper flakes if desired, then toss chicken cubes to coat.
3) Fry the chicken cubes until slightly browned in oil (I used coconut).
4) Put the chicken into the crock pot, and if desired fry the onions a bit in the same pan. Deglaze with water or soy sauce, then pour that into the crock-pot. Put the onions and garlic in with the chicken cubes.
5) Combine the wet ingredients in a bowl (I added the last of the flour dredge) and mix well. Pour over chicken and onions mixture.
6) Turn on the crock-pot, then cook on high or low until done (I did high for about 1 hour, since I’d already browned the chicken. The recipe calls for 1.5 hours on high, with raw 2-inch cubes of raw chicken.)
7) Put it on some rice and put it in your mouth… after it’s cooled down a bit.
It was yummy this time! I used a full cup of honey as per the original instructions, but I’m going to cut that a bit next time (have changed recipe above to reflect this). Oh! I don’t know if it made any difference, but some insanity prompted me to add a bit of Worcestershire sauce Just before I turned on the crock. Just about 1 teaspoon. Yum.
As always, please pardon my not-glamorous photos. I have a very yellowish kitchen, and I am too impatient to take good photos. lol