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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
Ingredients
Cantonese Chicken
Sticky Rice
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Instructions
Cantonese Chicken
- 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
- 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
- Place the Rice, Onion, Vinegar and Chicken stock in a pan and bring to a boil. Reduce the heat and cover for 18 minutes.
- 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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