Delicious flaky chicken in a tangy Asian inspired sauce! 10/10 recommend!
Super easy recipe!! Dump in your slow cooker, set it and forget it!! High protein too!
Full recipe in video below
4 boneless skinless chicken breasts - about 2 pounds
1/2 cup low sodium soy sauce
1/2 cup honey
1/4 cup hoisin sauce
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
1 teaspoon ginger grated
4 cloves garlic minced
1-2 teaspoons sriracha depending on how spicy you would like this
2 scallions sliced thin, divided (white parts for cooking, green for serving)
2 tablespoons water
1 tablespoon cornstrach
sesame seeds for garnish if desired
Place chicken in the bottom of the slow cooker.
In a medium bowl whisk together soy sauce, honey, hoisin, vinegar, sesame oil, ginger, garlic, sriracha and the white parts only of the scallions.
Pour the sauce mixture ontop of the chicken and cook for 2-3 hours on low. (Cooking time depends on the thickness of your chicken. My chicken breasts were pretty small and took 2 1/2 hours.)
Remove the chicken from the liquid and place on a plate or cutting board. Allow the chicken to rest for a couple of minutes and then shred with two forks or slice it up with a knife. Whisk 2 tablespoons of water with 1 tablespoon of cornstarch. Slowly add the cornstarch mixture to the sauce. Cook on high until bubbly and thickened, whisking constantly. Add the shredded chicken and toss to coat.
Serve immediately with sesame seeds and green onions for garnish.
Recipe inspiration from chefsavvy.com