Ingredients

Ingredients

-4-6 boneless, skinless chicken breasts (thighs would be fine too)

-Salt and pepper (to taste)

-1 cup honey

-1/2 cup soy sauce, low sodium

-1/2 cup diced onion

-1/4 cup ketchup, low sugar

-2 tablespoons vegetable oil (could also use olive oil or canola oil)

-2 cloves garlic, minced

-1/4 teaspoon red pepper flakes, optional

-2 tablespoons sesame seeds

-4 teaspoons cornstarch dissolved in 6 Tablespoons water

Preparation

  1. Place all ingredients, but the cornstarch in a crock-pot and turn on high for 3-6 hours.
  2. At 3 hours, check the chicken breasts to see if they are fully cook (not pink in the middle). Once they are cooked, take chicken breast out and shred them using a fork. Place shredded chicken back in pot and let cook for an additional 30 minutes.
  3. Next, over medium high heat, dissolve 4 teaspoons of cornstarch in 6 tablespoons of water. Then, add to the crock-pot and mix. This will help thicken your sauce.
  4. Eat over a bed of brown rice or quinoa and garnish with sesame seeds.