1½ pound boneless/skinless chicken breasts, or 2 large boneless/skinless chicken breasts, cut into bite size pieces
⅔ cup honey
⅓ cup soy sauce
½ onion, chopped
1 green bell pepper, chopped
2 tbsp dried onion powder
2 tablespoons ketchup
1 tablespoon sesame oil
1 teaspoon garlic powder
2 teaspoons cornstarch dissolved in 3 Tablespoons water
1 tbsp chili garlic paste
Sesame seeds
Instructions
Put cut up chicken, chopped onion, and chopped green bell pepper into crock pot. Stir to evenly distribute everything. I used a 1.5 qt. crockpot and it was pretty full, a little larger crockpot would be ideal.
In a small bowl combine honey, soy sauce, onion powder, ketchup, sesame oil, and garlic powder. Pour over chicken, onions, and peppers.
Put on lid and cook for 3 hours on high, or until chicken is tender and veggies are cooked through. Time could vary depending on size of crockpot.
Dissolve 2 teaspoons of cornstarch in 3 tablespoons of water and pour into crock pot, add in garlic chili paste. Stir to incorporate well. Replace lid and cook sauce on high for ten more minutes or until slightly thickened.
Serve sprinkled with sesame seeds over rice. We used a black Chinese heirloom rice which is similar to a wild rice but shorter grain, it has a wonderful nutty flavor that works well with this dish.
Recipe by Bear In The Pantry at https://bearinthepantry.com/wp/spicy-crockpot-sesame-chicken/