Forgetting it is a little tough when it smells this good, though. This Asian-inspired take on tasty, slow-simmered comfort food is so easy and absolutely delish! Plus, sometimes there’s no time for anything more than setting it and forgetting it. Four hours to finished perfection in a pot! And I didn’t have to do a dang thing but whip up a marinade and flip a switch. The air, tangy-sweet and savory, had just about convinced me to gnaw on my arm when – ding! – done. That day, I whipped up this deliciousness in the Crock Pot only to forget that I, in fact, from work home and had to sit in my swivel chair, seduced by its aroma for hours on end. Heat a large skillet over medium to medium-high heat. Use a spoon to stir the chicken into the cornstarch and stir until the chicken is completely coated. Sprinkle the salt over the chicken and then add the cornstarch to the bowl. Select Saute and simmer until sauce thickens. In a small bowl, dissolve cornstarch in water and add to the pot. Add sesame oil and honey to the pot and stir to combine.
Poor guy had to eat steaks and sushi all week on the company dime. Cut the chicken into 1 to 1 ½ inch pieces and place in a large bowl. When timer beeps, turn pressure cooker off and do a quick pressure release. Last Friday my hubby stumbled home from a weeklong business trip, tired of working and traveling, and wanting home cookin’. Make your weeknight meals mouthwatering with this easy, Asian-inspired chicken and rice dish with only basic ingredients! A healthier and more delicious twist on takeout.
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