Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup soy sauce
- 1/4 cup honey or brown sugar
- 1/4 cup rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons cornstarch (optional, for thickening)
- Sesame seeds and chopped green onions (for garnish)
Instructions
- Place chicken breasts in the slow cooker.
- Mix soy sauce, honey, rice vinegar, garlic, and ginger in a bowl, then pour over chicken.
- Cover and cook on low for 4-6 hours or high for 2-3 hours until chicken is tender and easily shredded.
- Optional: Remove chicken and stir in cornstarch mixed with a little water to thicken the sauce. Cook on high for an additional 10 minutes until thickened.
- Serve hot over steamed rice, garnished with sesame seeds and chopped green onions.
Notes
- Use chicken thighs instead of breasts for juicier results.
- Adjust sweetness by varying honey or sugar amount.
- Leftovers reheat well; store in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Method: Slow Cooker
- Cuisine: Asian
- Diet: Gluten-Free (if soy sauce is GF)
Nutrition
- Serving Size: 1 bowl
- Calories: 380 Kcal
- Sugar: 12g
- Sodium: 900mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 75mg