Ingredients
- 2 lbs boneless, skinless chicken thighs (or chicken breasts)
- Black pepper, to taste
- 1/2 cup low-sodium soy sauce (tamari for gluten-free)
- 5 tablespoons honey
- 1 1/2 tablespoons tomato paste
- 3 tablespoons rice vinegar
- 6 cloves garlic, minced
- 1 1/2 teaspoons grated ginger
- 2 teaspoons sesame oil
- 5 tablespoons water, divided
- 1 1/2 teaspoons sriracha (or more to taste)
- 2 1/2 tablespoons cornstarch
- 1 tablespoon sesame seeds
- 4 medium scallions, chopped for garnish
Instructions
- Place the chicken in the slow cooker and season with black pepper.
- In a medium bowl, combine the soy sauce, honey, tomato paste, rice vinegar, garlic, ginger, sesame oil, 1 tablespoon of water, and sriracha. Pour this sauce mixture over the chicken in the slow cooker. Cook on LOW for 3 to 4 hours.
- Remove the chicken from the slow cooker, leaving the sauce behind. Shred the chicken with two forks and set it aside.
- In a small bowl, dissolve the cornstarch in the remaining 1/4 cup of water. Add this mixture to the sauce in the slow cooker and stir to combine. Cover and cook on HIGH for 15 to 20 minutes, or until the sauce thickens slightly.
- Return the shredded chicken to the slow cooker and mix well with the sauce.
- Serve the chicken and sauce over rice, and garnish with sesame seeds and chopped scallions.
Notes
- If you like more heat, adjust the amount of sriracha to your taste.
- This dish pairs perfectly with steamed jasmine rice or cauliflower rice for a low-carb option.
- For extra flavor, top the chicken with a drizzle of extra sesame oil or toasted sesame seeds.
- For a thicker sauce, increase the amount of cornstarch in the slurry.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 232.5 kcal
- Sugar: 15g
- Sodium: 690mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 70mg
