Cantonese Chicken

Yet another of those “Chicken Dump” recipes.  While the creator describes them as a “meal” they are certainly NOT that.  They are really just recipes for different marinades for some chicken and most of the marinades so far have been pretty flavorless with an extreme lack of seasoning.

The flavor of this one was ok after I doctored up the marinade by simply adding some Crushed Red Pepper to it.  To make it an actual meal required cooking some rice and even stir-frying some veggies. Just before service I drained the juices from the crockpot and placed them in a skillet to make a thickened sauce.

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Cantonese Chicken Yum

Course

Main

Cuisine

Crockpot/Freezer

Servings

Ingredients

Cantonese Chicken

• 4-5 Chicken Breasts
• 1/2 C Ketchup
• 1/4 Honey
• 1/4 C Soy Sauce
• 2 Tb Lemon Juice
• 2 Tb Crushed Red Pepper

Sticky Rice

• 3/4 C Calrose Rice
• 1/2 Onion small dice
• 1 Tb Seasoned Rice Vinegar
• 15 oz Chicken Stock

Course Main Cuisine Crockpot/Freezer Servings Ingredients Cantonese Chicken 4-5 Chicken Breasts 1/2 C Ketchup 1/4 Honey 1/4 C Soy Sauce 2 Tb Lemon Juice 2 Tb Crushed Red Pepper Sticky Rice 3/4 C Calrose Rice 1/2 Onion small dice 1 Tb Seasoned Rice Vinegar 15 oz Chicken Stock

Instructions

Cantonese Chicken

1. Mix the Ketchup, Honey, Soy sauce, Honey, Lemon Juice and Crushed Red Pepper together and pour over the Chicken in the Crock pot. Cook on low 4-6 hours
2. Just before service turn off the crock pot and drain the juice to a saucepan. Place 3 Tb of the juices in a small bowl and mix with 1 Tb of Corn Starch. Bring the juices in the Sauce pan to a boil then lower the heat and stir in the Cornstarch-Juices mix to thicken the Sauce

Sticky Rice

1. Place the Rice, Onion, Vinegar and Chicken stock in a pan and bring to a boil. Reduce the heat and cover for 18 minutes.
2. Remove the cover and stir the rice. Leave on the reduced heat uncovered for another 3 minutes

Recipe Notes

For a side I took a handful of Broccoli, sliced carrots and some Snow Peas and did a quick stir-fry in a little Vegetable oil.  I started them cooking when the Rice had about 3 minutes left to go on the first 18 minutes of cooking so that the Veggies finished at the same time the Rice did. Topped the Chicken with the thickened sauce and some crispy Chow Mein noodles to give it some texture and crunch.

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