Ingredients

The following ingredients have 4 Servings
  • ¼ cup (60ml) low sodium soy sauce (Note 1)
  • ¼ cup (60ml) water
  • ⅓ cup (110g) honey
  • 3 tablespoons mirin or rice vinegar
  • 2 teaspoons toasted sesame oil
  • 3 cloves garlic (minced)
  • 2 teaspoons fresh ginger (grated)
  • 1½ lb (700g) chicken breasts (boneless skinless, Note 2)
  • 2 tablespoons cornstarch
  • 1 teaspoon toasted sesame seeds
  • 2 tablespoons green onions (sliced)

Instruction

  • In a small bowl or jug, combine soy sauce, water, honey, vinegar, sesame oil, garlic, and ginger, and give it a whisk.
  • Place the chicken in the slow cooker. Pour the sauce you just made in the small bowl over the chicken.
  • Cover the slow cooker with the lid and cook on high for 2-2.5 hours or on low for 6 hours.
  • The chicken is ready when the internal temperature of the thickest part of the breast reaches 165°F/74°C with an instant-read thermometer.
  • Take the chicken out of the crockpot and shred it.
  • Remove the sauce from the slow cooker, strain it, and add it to a small saucepan.
  • Mix 2 tablespoons of cornstarch with 1 tablespoon of water. Whisk together.
  • On medium high heat, heat the sauce. Then, add in a cornstarch slurry. Bring the mixture to a boil, and whisk until the sauce thickens.
  • Toss the shredded chicken in the sauce.
  • Serve the extra saucy chicken with cooked jasmine rice, quinoa, brown rice, or fried rice and garnish with toasted sesame seeds and sliced green onions.