Random fact about me: I had never heard of, let alone tried, Sriracha before meeting my husband. I have no idea how this happened, but I am glad he introduced me to his favorite hot sauce. I use it to cook as often as I can, and I love that a little goes a long way. I most recently used it in my Honey BBQ Sriracha Chicken, along with a new addition into my kitchen, Emile Noel Organic Hazelnut Oil .
Emile Noel was founded in 1920 in France and has always been organic and non-GMO. Hazelnuts are at the top of the healthy nut list, and this oil is full of flavor as well was Omega 9 and Omega 6. Hazelnut oil is great for cardiovascular health.
I think the hazelnut oil adds a little nutty flavor to the sauce. I also think it fits in perfectly in my baking. Whenever I need a little kick of nutty flavor in my cookies, cakes or cupcakes I grab this oil off the shelf. It is a healthier alternative to almond extract. Emile Noel also makes other types of nut and seed oils, such as mild olive, robust olive, sesame, toasted sesame, sunflower, pumpkin seed, hazelnut, walnut, macadamia nut, sweet almond and sunflower oil spray. You can find Emile Noel oils in health food stores, natural food stores, and select Whole Foods.
- 1 pound chicken breast
- ¾ cup ketchup
- ½ medium onion, chopped
- 3 cloves of garlic, minced
- ½ cup honey
- 2 tablespoons of sriracha
- 2 tablespoons rice vinegar
- 2 tablespoons coconut aminos
- 1 teaspoon hazelnut oil
- 1 teaspoon sesame seeds
- Place chicken breasts at the bottom of a slow cooker.
- Add all other ingredients to Nutribullet (or blender) and puree until sauce is smooth.
- Pour sauce over chicken and cook on high for 3 hours.