Ingredients
Scale
- 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
Instructions
- Place all ingredients, but the cornstarch in a crock-pot and turn on high for ~3-4 hours.
- 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.
- 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.
- Eat over a bed of brown rice or quinoa and garnish with sesame seeds.
- Prep Time: 10 minutes
- Cook Time: 3 hours 20 minutes