½ cup diced onion
1 ½ pounds boneless skinless chicken breasts cut into bite-size pieces
1 medium red bell pepper sliced
¾ cup honey
½ cup soy sauce
¼ cup ketchup
2 teaspoons sesame oil
4 cloves garlic minced
3 teaspoons cornstarch
3 tablespoons water
1 pound spaghetti noodles cooked and drained
Scallions or sesame seeds for garnish
INSTRUCTIONS:
To the basin of a 6-quart slow cooker, add the cubed chicken, chopped onion, and sliced red bell pepper.
In a medium bowl, whisk together the honey, soy sauce, ketchup, sesame oil, and minced garlic until combined.
Pour the sauce over the chicken and veggies and stir to combine.
Cover and cook on LOW for 6 hours or HIGH for 4 hours.
Once the cooking time is up, in a small bowl, whisk together the cornstarch and water. Pour the mixture into the sauce and stir to distribute. This thickens the sauce.
Before serving, toss in the cooked and drained spaghetti.
Garnish with scallions or sesame seeds and serve!
NOTES:
Leftovers can be stored in the fridge for up to 3 days.
You can substitute chicken thighs or cubed pork if you prefer.
Try adding other veggies like broccoli, snap peas, or carrots to make it even more nutritious and flavorful.
Different noodles like angel hair or ramen could be used for variety.
Add a pinch of red pepper flakes or a dash of sriracha for a spicy kick.
Flavor Pairings and Serving Suggestions
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