Tuesday night David and I wanted to venture out from our usual cuisine tendencies and make something a little different. Typically when we are craving Chinese or Japanese we either do take out or make a day of it and make our delicious homemade potstickers…which is a post all its own, next time we can find a spare day to spend making them. We knew we wanted to have something different and David was wanting to try a Ramen Coleslaw recipe he found on line so we knew our best bet was to pair it with some sort of asian meat dish. I didnt feel like spending the afternoon in the kitchen so I found a crockpot sesame chicken recipe that I could make in the crockpot, It seemed like a great idea, and don’t get me wrong, it was tasty. But, I seemed to have found that most crock pot recipes call for similar ingredients therefore making almost every chicken dish I make in the crockpot taste the same. I was hoping for that sterotypical sesame chicken look, which is, in fact, not what I got at all. The sauce wasn’t that typical glaze I tend to crave on my sesame chicken this sauce was more or a marinade soaking into the chicken to give it flavor. SO if you are looking for another crockpot chicken recipe to try, this is a good one, and it tastes good, however if you are looking for it to taste like sesame chicken from the chinese take out, it might not. I am also attaching the recipe for the ramen slaw David made, because it was quite tasty!
2 pounds skinless, boneless chicken breasts
1/2 cup low sodium soy sauce
1/3 cup packed brown sugar
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1 tablespoon ketchup
2 tablespoons toasted sesame seeds
Place chicken breasts in the slow cooker.
Ramen Coleslaw Ingredients:
- 2 tablespoons vegetable oil
- 3 tablespoons white wine vinegar
- 2 tablespoons white sugar
- 1 (3 ounce) package chicken flavored ramen noodles, crushed, seasoning packet reserved
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons sesame seeds
- 1/4 cup sliced almonds
- 1/2 medium head cabbage, shredded
- 5 green onions, chopped
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, whisk together the oil, vinegar, sugar, ramen noodle spice mix, salt and pepper to create a dressing.
- Place sesame seeds and almonds in a single layer on a medium baking sheet. Bake in the preheated oven 10 minutes, or until lightly brown.
- In a large salad bowl, combine the cabbage, green onions and crushed ramen noodles. Pour dressing over the cabbage, and toss to coat evenly. Top with toasted sesame seeds and almonds.