Ingredients
Scale
- 6 chicken breasts, boneless and skinless
- ¼ cup orange juice
- 1 tablespoon garlic, minced
- 2 tablespoons Nakano Rice Vinegar
- 3 tablespoons hoisen sauce + 2 tablespoon, divided
- 1 tablespoon tamari + 1 tablespoon, divided
- 1 tablespoon cornstarch
- -1 pound fresh pea pods
- -1 tablespoon sesame oil
- -1 teaspoon garlic powder
- -1-2 tablespoons tamari or soy sauce
- ~1 tablespoon sesame seeds
Instructions
- Place all ingredients (sans 2 tablespoons hoisen sauce, 1 tablespoon tamari, and 1 tablespoon of corn starch) in a large crock pot. Turn crock pot to low and let cook for about 8 hours. OR set crock pot to high and let cook for about 4 hours.
- Check chicken to see if it is cooked all the way through. Remove chicken breasts from crock pot and use 2 forks to shred.
- Place shredded chicken breast back into crock pot. Place the remaining hoisen sauce and tamari in a small bowl and add a tablespoon of cornstarch. Whisk with a fork.
- Create a pool of sauce in the crock pot and pour new sauce into crock pot sauce. Whisk again until the cornstarch is all the way dissolved. Then, toss the shredded chicken breast in the sauce.
- Let cook for 30 minutes before serving.
- Place 1 tablespoon of sesame oil in a frying pan and let heat for a minute or so. Add in pea pods and sautee for about 2-3 minutes. Then, add in garlic powder and soy sauce and continue to sautee until the pea pods reach desired consistency. Garnish with sesame seeds.
- Cook Time: 8 hours 30 minutes