Chef savvy
Slow cooked chicken breasts tossed in a sweet and tangy Asian inspired sauce.
01
Place chicken in the bottom of the slow cooker.
02
In a bowl whisk together soy sauce, honey, hoisin, vinegar, sesame oil, ginger, garlic, sriracha and the white parts only of the scallions.
03
Pour the sauce mixture ontop of the chicken and cook for 2-3 hours on low. (Cooking time depends on the thickness of your chicken.)
04
Remove the chicken from the liquid and place on a cutting board. Rest the chicken for a couple of minutes, then shred it with two forks.
05
Pour the slow cooker liquid into a saucepan. Whisk 2 tbsp water with 1 tbsp cornstarch. Gradually add the cornstarch mix to the sauce, cooking on high until thickened and bubbly, whisking constantly.
06
Pour the sauce back in the slow cooker along with the shredded chicken and toss to coat.
Serve immediately with sesame seeds and green onions for garnish.