It’s no fun preparing meals in the oven when temperatures are in the 90s and the relative humidity is near the century mark, especially if you don’t have air conditioning.
In fact, I’m not one for cooking at all except if it’s something like BLTs, which we’re having tonight with some fresh tomatoes from the garden.
Another option when it’s too hot for the oven is the slow cooker. Here’s one such recipe from a friend of mine, Nancy Carriere of Plymouth, Minn. It’s one of those dishes that always looks so good at Chinese buffets. I might just have to try it tomorrow night, using pheasant instead of chicken and served with a side of fresh broccoli.
Slow Cooker Sesame Chicken
1½ pound boneless/skinless chicken breasts
½ cup honey
¼ cup soy sauce
2 tablespoons dried onion
2 tablespoons ketchup
1 tablespoon oil
½ teaspoon garlic powder
2 teaspoons cornstarch dissolved in 3 Tablespoons water
Put chicken into slow cooker pot. Combine honey, soy sauce, onion, ketchup, oil and garlic. Pour over chicken. Cook on low for 3 to 4 hours or on high 1½ to 2½ hours, or just until chicken is cooked through. Remove chicken from slow cooker, leave sauce. Dissolve 2 teaspoons of cornstarch in 3 tablespoons of water and pour into slow cooker. Stir to combine with sauce. Replace lid and cook sauce on high for 10 more minutes or until slightly thickened. Cut chicken into bite size-pieces and return to slow cooker. Simmer on low or serve. Sprinkle with sesame seeds and serve over rice.