I was craving something Asian without all the calories in take-out. I hope you enjoy this dish.
- Chicken Breast
- 1/4 cup honey
- 1/2 cup tomato paste
- 1/3 cup soy sauce
- About 3 tablespoons white wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon onion powder
- 1 teaspoon sriracha or more to taste (I used 2 teaspoons)
- 3-4 garlic cloves minced
- 1 teaspoon water
- Black pepper to taste
- 2 tablespoons flour or cornstartch
- Scallions and sesame Seeds
Season chicken breast with black pepper to taste and add to slow cooker. In a small bowl combine honey, tomato paste, soy sauce, white wine vinegar, sesame oil, onion powder, sriracha, garlic, and 1 teaspoon of water and mix until combined. Pour over chicken breasts and cook on low 3-4 hours.
After 3-4 hours remove chicken and shred with fork. Mix flour or cornstarch with about 1/4 cup water until combined (no lumps) and add to slow cooker and cook another 15 minutes or until sauce is thickened.
Garnish with scallions and sesame seeds.