Slow Cooker Asian Chicken
YIELD: 6 ACTIVE TIME: 20 min TOTAL TIME: 3hrs and 20min - 6hrs and 20min
INGREDIENTS
2 large boneless, skinless chicken breasts
2 cloves garlic, minced
2 teaspoons ginger, minced (or 1 tsp dried)
2 TBS honey
1/2 cup coconut aminos
2 TBS soy sauce
2 teaspoons toasted sesame oil
2 tablespoons rice vinegar
1/4 cup cold water
2 tablespoons cornstarch
1 tablespoon sesame seeds
1/4 cup sliced green onions
2 small-medium, or 1 large head broccoli, chopped
1 bell pepper, sliced thin
3 cups cooked brown rice
INSTRUCTIONS
Place the chicken breasts in a slow cooker.
In a small bowl, whisk garlic, ginger, honey, coconut aminos, soy sauce, sesame oil, rice vinegar.
Pour the sauce mixture over the chicken.
Cover and cook on HIGH for 3-4 hours or LOW for 5-6 hours.
About 15 minutes prior to eating: lightly steam the broccoli and sliced pepper.
While those steam, remove the chicken from the slow cooker and shred with two forks.
Pour the teriyaki sauce from the slow cooker through a strainer into a saucepan.
Place the saucepan on the stove over medium high heat and bring to a simmer.
In a small bowl, mix the cornstarch with the water until dissolved.
Pour the cornstarch into the pan and bring a boil. Cook for 1-2 minutes or until sauce has just thickened.
Pour the sauce over the shredded chicken, add veggies, and toss to coat. Serve over rice and sprinkle with sesame seeds and green onions.
NOTES: adapted from: https://www.dinneratthezoo.com/slow-cooker-teriyaki-chicken/#wprm-recipe-container-14235
