So I don’t cook at my house– that’s my spouses job, but when I do cook, it’s usually good-times. This weekends project was what the Crock-Pot index card, called ‘Asian Barbecue Skewers’. 0_0 I realize that when no specific Asian culture can cop to owning the recipe, it’s called “Asian”.
Start with skinless/boneless Chicken Thighs (card calls for 2 pounds, I used 1).
Cut them into strips (about 4 pieces per thigh – I went smaller)
Thread those badboys! (a gross job if you’re squeamish). You will need 7 inch skewers.
This is where the actual Crock-Pot comes in! I have a monster Pot-
lay them as flat as you can. You don’t have to use a liner–I do.
Prepare the sauce…stir it up until blended.
- 1/2 cup soy sauce
- 1/3 cup packed brown sugar
- 2 Tablespoons of sesame oil
- 3 gloves of garlic, minced (comes in a tube!)
- 1/2 cup sliced green onions (optional…and ew.)
- 1 Tablespoon of toasted sesame seeds
- Reserve 1/3 cup of sauce and set aside
Pour over skewers
Cook in Pot on LOW for 2 hours / Turn them Over then cook on LOW for 1 hour.
(My pots seen better days, don’t judge the pot!)
Cooked skewers are on a paper plate, because you have to cover them
with the rest of the sauce. Cover with Seeds (and Onions, ew) before serving.