I’m a vegetarian so I adapted this delicious and easy sounding recipe that was originally meant to be made with actual chicken. It was one of those “crap, I need another meal to make” recipes so I wasn’t really prepped for making it, I just happened to have what it called for. So I used two different Quorn “Chic’n” products I had on hand: cutlets and tenders (in the future I will make it again only with the tenders, the cutlets are not so awesome). Never heard of Quorn? Here is what their site says about itself (it’s a weird product):
What is Quorn™?
The main constituent of Quorn™, Mycoprotein, is a naturally occurring, high quality, healthy form of protein. Quorn™ is produced using a fermentation process very similar to brewing; only we harvest the solid as opposed to the liquid. This remarkable ingredient is then used as the base for more than 100 different food products ranging from grounds to cutlets, to entrees and snacks. Unlike other non-meat protein sources, such as soy and its derivatives, Quorn™ has an ability to replicate the taste and texture of meat exceptionally well.
So, whatever that means.
This recipe was easy to make, because it’s a slow cooker recipe – toss it in the pot and go about your day = easy peasy. And it’s delicious. These are the 2 things that matter.
I put this over brown rice (Uncle Ben’s 90 Second rice to be exact, because I am that fancy). You should make this. With Quorn or regular chicken. It’s yummy.
So here is your Easy Slow Cooker Honey “Chicken” Recipe!
- 1 Bag Quorn Chik’n Tenders (or 2.5 lbs boneless, skinless chicken breasts)
- 1/2 cup honey
- 1/2 cup soy sauce
- 1 cup vegetable broth
- 4 tbsp ketchup
- 2 tbsp canola oil
- 4 cloves minced garlic
- 4 tsp cornstarch
- sesame seeds (optional) (I didn’t use them because I forgot)
- Spray slow cooker pot with cooking spray lightly.
- Place Chik’n or chicken in slow cooker.
- In a bowl, combine honey, soy sauce, ketchup, oil, vegetable broth and garlic.
- Pour over Chik’n (or chicken).
- Cook on low for 4 hours.
- Remove Chik’n from pot, leaving the sauce in there.
- Dissolve 4 tsp of cornstarch in 6 tbsp of water and pour into sauce, stirring to combine.
- Put lid back on slow cooker and let sauce thicken for 10 minutes.
- Return Chik’n to pot and stir up.
- Serve over brown rice (1/2 cup recommended).
Adapted from a recipe by Chef-in-Training.