Slow Cooker Sriracha Chicken

LunchDinner

27 Sept

Ingredients

2 tbsp Brock and Morten Garlic Rapeseed Oil
1 tbsp cornflour
4 tbsp sriracha
2 tbsp honey
2 tbsp soy sauce
Juice of one lemon
4 chicken breasts
1 onion, sliced
Sesame seeds to garnish
Any accompaniments you wish. We enjoy rice and greens with ours.

Method

Coat the chicken breasts in cornflour and brown off in a hot pan containing the Brock and Morten Garlic Rapeseed Oil.

Once the chicken has browned add it to the slow cooker along with the onion, sriracha, honey, soy sauce and lemon juice. Mix well and cover. Cook on low for around 4-6 hours. Check the chicken is thoroughly cooked before eating. Look for the chicken to be soft, but not completely crumbling.

Serve topped with sesame seeds and an accompaniment of your choice. This works well in wraps, with noodles and our favourite is rice and green veg.