I usually have to smuggle things into Canada that we can’t buy in the grocery stores there because they just don’t have a lot of the ingredients that I can easily find in stores here.
And there are things I have to smuggle back across the border that we can’t get down here in the South. Some of these things are very, very important. Like 'All Dressed' potato chips.
I hope the border patrol agents have mercy on me if I ever get caught. This post is probably being filed with homeland security right this very minute. And we’re going to get strip-searched and anal-probed over a bag of potato chips one day. Seriously, though… I think they’d be worth it.
ANYwho… there’s something else they have that we don’t. Mil makes a chicken dish in the crock pot using a jar of this honey garlic cooking sauce. To my knowledge, we don’t have anything like this around here. But I've been craving it so I decided to try to recreate it.
And I totally did.
And it was amazeballs.
And we totally ate every last bit of it.
And we all had drum-tight, fat puppy bellies when supper was over.
Honey Garlic Chicken
3 pounds boneless, skinless chicken thighs*
1 cup honey
6-7 garlic cloves, minced
2/3 cup soy sauce
3 tablespoons ketchup
1/2 teaspoon red pepper flakes
1 bunch green onions, finely diced
2 tablespoons cornstarch
1/2 cup water
Season chicken liberally with black pepper and place in a crock pot.
Combine honey, garlic, soy sauce, ketchup and red pepper flakes in a medium-sized bowl and whisk until all ingredients are thoroughly incorporated. Add green onions and stir (reserving some for garnish if desired).
Pour honey mixture over chicken pieces then cook, covered, on high for 3-4 hours (or low for 5-6 hours) or until chicken is cooked through and tender.
Remove chicken from crock pot then cover to keep moist. Increase temperature of crock pot to high (if not already on high) and replace lid.
Add cornstarch to a small bowl or cup then slowly add water; stir until smooth. Add cornstarch slurry to crock pot, cover and heat until sauce thickens (about 30 minutes).
Chop chicken thighs into bite-sized pieces and add back to crock pot. Gently stir to coat chicken with sauce. Reduce heat to “warm” until ready to serve.
Serve chicken and sauce over white rice. Garnish with chopped green onions if desired. I also served fresh steamed broccoli and it went really well with this!