Ingredients

The following ingredients have 4 Servings
  • ⅓ cup red onions, minced
  • 4 medium garlic cloves, minced
  • 2 tbsp. toasted sesame oil
  • 2 tbsp. tamari or coconut aminos
  • ¼ cup honey
  • ½ tsp. freshly grated ginger
  • ½ tsp. red pepper flakes
  • 2 tbsp. toasted sesame seeds, divided
  • 1 tbsp. tomato paste
  • ¼ cup water
  • 1 ½ tsp. arrowroot powder or organic cornstarch (optional for thickening the sauce)
  • 1 tbsp. water
  • 2 lb. boneless, skinless chicken breasts
  • cooked brown rice for serving
  • 1 medium green onion (green part only) sliced thin for garnish

Instruction

  • Sauté the onions in a medium saucepot, in the oil, until the onions are translucent. Add the garlic in the last minute of cooking.
  • Whisk in the tamari (or coconut amigos), honey, ginger, red pepper flakes, tomato paste, water and half of the sesame seeds.
  • Simmer for 2-3 minutes. If you want a thicker sauce, whisk in arrowroot powder or cornstarch slurry now.
  • Put the chicken in the bottom of the crock and ladle the sauce over it.
  • Cook on high for 2-3 hours or on low for 4-5 hours.
  • Optional: Shred the chicken using forks or a hand-held electric mixer.
  • Garnish with sliced green onions.
  • Serve over brown rice and sprinkle remaining sesame seeds over the top for garnish and extra flavor.