Ingredients
2lbschicken breast,boneless skinless
black pepper,to taste
⅓cuplow-sodium soy sauce,tamari for gluten-free
¼cuphoney
¼cuptomato paste
3tbsprice wine vinegar
2garlic cloves,minced
1tbspwater
1tspsesame oil
1tsponion powder
1tspsriracha hot chili sauce
1tbspcornstarch,heaping
¼cupwater
½tbspsesame seeds
2medium scallions,chopped for garnish
Preparation
Place the chicken in the slow cooker and season with black pepper.
In a medium bowl, combine soy sauce, honey, tomato paste, vinegar, garlic, 1 tablespoon of water, sesame oil, onion powder, and sriracha hot chili sauce.
Pour over chicken and cook on Low for 3 to 4 hours.
Remove chicken, leaving the sauce in the slow cooker. Shred chicken with two forks; set aside.
In a small bowl, dissolve cornstarch in the remaining ¼ cup of water; add to the slow cooker, and stir to combine.
Cover and cook on High until slightly thickened for about 15 to 20 minutes; return chicken to the slow cooker and mix well.
Serve chicken and sauce over rice and top with sesame seeds and chopped scallions for garnish.
