Sometimes you just need Chinese takeout. When the baby isn’t sleeping and the toddler isn’t listening and you just want to hide in a bowl of something hot and fragrant and delicious and sweet and sticky and spicy and sweet. I’m drooling just thinking about it.
But sometimes you really don’t need Chinese takeout. Like any time that you realize that bathing suit season is just around the corner. Literally. Southern California has been playing tricks on us so it could be beach weather tomorrow for all I know anymore.
You especially don’t need it when you realize you’re supposed to run a half marathon in a few weeks and there’s no way that’s going to happen with your lack of training due to non-sleeping baby and non-listening toddler and the only way you may keep from dying is maybe if you have less weight to carry for 13.1 miles.
So what do you do? You put this in the crock pot. And you feel satisfied. But you don’t feel like you dove headfirst into a pot of MSG because you made it with real ingredients and it’s totally delicious. By the way, you could totally throw some veggies into the pot in the last hour and make it much healthier. But I didn’t. Maybe next time.
- 1 lb chicken breasts, cut into bite sized cubes
- ¼ cup cornstarch
- 1 t black pepper
- 1 t salt
- 1 t ginger
- 2 T sesame oil
- ¼ cup soy sauce
- 4 T honey
- 1 T preminced garlic
- 1 T sriracha (more or less depending on how spicy you'd like it to be), plus more to top
- 2 cups white or jasmine rice, cooked
- Heat sesame oil over medium high heat in a large skillet
- Add chicken, cornstarch, salt, pepper and ginger to a large plastic bag and shake to coat
- Cook chicken in skillet until no longer pink, or 5-8 minutes
- Add chicken mixture to slow cooker
- Pour soy sauce, honey, garlic and sriracha over the top and stir to combine.
- Cook on low for 4-6 hours or high for 2-3 hours
- Remove and serve over rice, topped with sesame seeds and additional sriracha if desired