This is so easy and the result is delicious.
I actually made this for a lunch at work. By that I really do mean that I took the slow cooker into the office – the smell of this cooking during the morning was making everyone very hungry!
I was a little sceptical about how it would turn out, but the sauce consistency and flavour turned out perfectly. There was plenty of honey stickiness but it was offset perfectly by the soy sauce. The noodles also cooked really well too. If I was to change anything next time I make this it would be to cook it on low for 8 hours as I found that, after cooking on high for 4 hours, some of the smaller pieces of chicken had caught in the corners of the slow cooker bowl.
I served this piled up on a large platter, topped with some toasted sesame seeds and fresh coriander. Both of those garnishes are optional, but they did make it look quite pretty.
This recipe, adapted from one I found on Pinterest, makes enough to serve 6-8 people. If you have it as part of a larger Asian buffet then it would easily stretch to 10. To keep costs down I bought whole chicken thigh cutlets which still had the bone in and I removed the bone and diced the meat myself. If you don’t have the time or inclination to do that then just pay a little more for your butcher (or supermarket) to do it for you.
Ingredients – feeds a crowd:
- 1 tbsp oil, olive or vegetable
- approx 1kg/35 oz skinless chicken thigh meat, diced into even pieces
- 1 and 1/2 cups honey, preferably runny
- 3/4 cup soy sauce
- 1/2 cup tomato ketchup
- 1/4 cup olive oil (it doesn’t need to be extra virgin)
- 1/4 cup white sugar
- 2 garlic cloves, crushed
- approx 180g/6 oz dried thin egg noodles (Asian noodles, not pasta)
- toasted sesame seeds, optional, to serve
- fresh coriander (cilantro) leaves, optional, to serve
- Heat 1/3 tbsp of oil in a large frying pan over a medium-high heat and add a third of the chicken pieces. Cook, turning often, until just browned all over. Remove from the pan and place on a plate. Repeat with the remaining oil and chicken until all chicken is browned.
- Put the honey, soy sauce, tomato ketchup, oil, sugar and garlic into a large jug and stir until combined.
- Spray the bowl of your slow cooker with some cooking spray. (My slow cooker is 6 litres/quarts, but you could probably manage with a slightly smaller one.)
- Place the dried noodles across the base of the slow cooker bowl. (Do not pre-cook them as they will cook with the chicken and soak up the sauce.)
- Tip the browned chicken on top of the noodles, then pour over the sauce.
- Cook on low, stirring occasionally with tongs, for 7-8 hours or until the chicken is cooked through and the sauce has thickened.
- Turn off the slow cooker, remove the lid and leave to cool for 10 minutes.
- Place onto a large platter and serve scattered with the sesame seeds and coriander leaves, if using.