Ingredients

The following ingredients have 4 Servings
  • 2 pounds chicken breast or chicken pieces of choice
  • (see "Note" below for adding vegetables)
  • For the Sauce:
  • 1/2 cup tamari or soy sauce
  • 2 tablespoons rice vinegar
  • 3 tablespoons honey
  • 3 tablespoons mirin ((can substitute sherry or white wine))
  • 2 teaspoons toasted sesame oil
  • 1/3 cup packed brown sugar
  • low sugar alternative: use brown sugar substitute
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 teaspoon salt
  • For the Thickener:
  • 1 1/2 tablespoons cornstarch dissolved in 1/4 cup water
  • For Serving:
  • Toasted sesame seeds
  • Chopped green onions
  • NOTE: If you prefer more sauce simply double all the sauce ingredients including the thickener.

Instruction

  • Place the chicken in the slow cooker. Combine the sauce ingredients in a bowl and stir until the brown sugar is mostly dissolved. Pour the sauce over the chicken. Cook the chicken on LOW for 5-7 hours or on HIGH for 3-4 hours.
  • Transfer the chicken to a plate and shred the meat. Discard the bones if you're using bone-in chicken.
  • Carefully pour the sauce into a saucepan. Bring it to a boil and pour in the cornstarch mixture, stirring until slightly thickened, about a minute.
  • Return the shredded chicken to the slow cooker and pour the sauce over it. Stir to coat. Cook on HIGH for a few minutes until heated through. Add salt to taste.Serve over steamed rice garnished with toasted sesame seeds and chopped green onions.