This is a great, EASY, quick meal with the good ol’ crockpot. Calls for a few ingredients you may or may not have… but the few you may need to get is worth it. Great flavor! Original recipe found here.
- 2 lbs boneless, skinless chicken breast
- black pepper, to taste
- 1/3 cup low-sodium soy sauce
- 1/4 cup honey
- 1/4 cup tomato paste
- 3 tbsp rice wine vinegar
- 2 cloves garlic, minced
- 1 tbsp water
- 1 tsp sesame oil
- 1 tsp onion powder
- 1 tsp sriracha chili hot sauce, or more to taste ( I omitted cause I didn’t have any and didn’t buy any)
- 1 heaping tbsp cornstarch
- 1/4 cup water
- 1/2 tbsp sesame seeds
- 2 medium scallions, chopped for garnish
Place your chicken in the crockpot and season with black pepper. In a medium bowl, combine soy sauce, honey, tomato paste, vinegar, garlic, 1 tbsp water, sesame oil, onion powder and sriracha (if you got it). Pour over chicken and cook on LOW 3-4 hours.
Remove chicken, leaving the sauce in the slow cooker. Shred chicken with two forks and set aside.
In a small bowl, dissolve your tiny bit of cornstarch in remaining 1/4 cup water; add it to the crockpot and stir to combine. Cover and cook on HIGH on its own until slightly thickened, about 15 to 20 minutes; then return your shredded chicken to the crockpot and mix well.
Serve chicken and sauce over rice and top with sesame seeds and chopped scallions for garnish! Super good. Sweet, salty and the scallions added a nice flavor to to top it off. Second time I’ve made this and there will def be a third.