Honey Sriracha Chicken with Lime
I took a leap of faith last year when I decided to try making Sesame Chicken in my slow cooker. Especially since it has a crunchy coating and I love that crunchy component. BUT we loved it and all things considered; the ease of preparation combined with so many less calories and it’s become a favorite. So I had this idea. I wanted to recreate a recipe from an event I attended recently which was Brussels sprouts that are fried and then finished with a spicy and sweet sauce. I will still do that soon but in the meantime my friend who joined me at that event was sick and she loves spicy AND loved that dish so instead of chicken soup I thought this Honey Sriracha Chicken with Lime made in a slow cooker would help her mend. Oh, did I mention garlic? Yes…some of that too!
I’ll be honest, I went the way of the Orient but have no idea if anything like this truly exists; I just thought it sounded like it could have been an Asian dish so preparation included rice and service in a bowl with chopsticks. It was simple and simply delicious. The sauce is easy and made on the stovetop and then the raw chicken is put into a slow cooker, covered with the sauce and cooked for a couple of hours. I used dark meat chicken thighs; I went the white meat route for years for one reason. It could be purchased boneless. Once boneless chicken thighs became easy to find I’ve never looked back; I prefer dark meat so much more. It doesn’t cut into the same almost perfect shaped pieces of white meat but who cares?
This is meant to be one of those quick family dinners. I actually made it the night before I served it so if you’re working I suggest you do the same. Then all you have to do is warm it and make some rice and voila; a great, simple yet nicely spiced meal is ready in 20 minutes. There is heat in the sauce but it’s not HOT. Add more if that’s your pleasure but I also served it with chili flakes and sesame seeds so you can add additional heat after it’s served too. Spritz the finished dish with some fresh lime juice and it’s got everything. Sweet, sour, a bit of acid and all delicious. I have some leftovers…I do believe they are calling my name!
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I can’t wait to try this! I just got a slow cooker so I want to slow cook everything I can 🙂 The sesame pulled pork sounds pretty awesome too. Yum!
*sorry, meant sesame chicken!
Well, I have a pulled pork recipe too Caitlin! Called Kalua Pork but not to be confused with the liqueur; it’s easy and SO very good!
https://creative-culinary.com/slow-cooker-kalua-pork-tacos-and-more-football-food-and-drinks/
it looks so good can’t wait to make it . I have to adjust the soy sauce to gluten free for my son but that’s easy . Thanks
Sounds really good. Always looking for more crockpot recipes.
Sounds delicious! Love that it is a slow cooker recipe!
I love this love this love this! I have to see if I can find Sriracha! And then I am so making this! What wonderful flavors and who doesn’t need a great chicken dish?
If not Sriracha Jamie then just source a good hot sauce; here in the states it’s well known and available but if not, there are a lot of others that would work fine too.
Oh, my goodness! You never said slow cooker!!! I was in for the sauce but now I’m swooning. So easy, so lovely. This will happen shortly at my house, Barb!
I love the slow cooker Sesame Chicken I made last year so this was both a leap of faith and well, sort of thought it would work type dish? Let me know what you think!
These flavors sound perfect for a crock pot dish– even better the next day I would guess, I bet your left overs were tasty!! Can’t wait to give this a try at my house.
You might leave out the Sriracha in the sauce Holly and then sprinkle some on for those who want the heat; it’s not HOT HOT but picky kids might think so!
Oh my kids are so picky they wouldn’t eat any chicken dish– but this is going in my crock pot today and I’ll enjoy it!
Garlic is one of the basic food groups, isn’t it? This looks great — and who cares if it’s “authentic?” It look really good, and that’s all that matters in my book. Thanks, and Happy New Year!
Right? Wait til you see the original recipe; it’s for Brussels sprouts…yes, I took HUGE poetic license!
I don’t care what continent this dish comes from, I love it!!
I just wish I could bring a big plate to you and John; then I guess you could say it came from America. 🙂