Ingredients

• 2 pounds Chicken breast or chicken pieces of choice
• 1/2 cup Soy sauce
• 2 tablespoons Rice vinegar
• 3 tablespoons Honey
• 3 tablespoons Mirin
• 2 teaspoons Toasted sesame oil
• 1/3 cup Packed brown sugar
• 1 tablespoon Minced garlic
• 1 tablespoon Minced ginger
• 1 teaspoon Salt
• 1 1/2 tablespoons, dissolved in 1/4 cup water Cornstarch
• For serving Toasted sesame seeds
• For serving Chopped green onions

Instructions

1. Place the chicken in the slow cooker.
2. Combine the sauce ingredients in a bowl and stir until the brown sugar is mostly dissolved.
3. Pour the sauce over the chicken. Cook the chicken on LOW for 5-6 hours or on HIGH for 3-4 hours.
4. Transfer the chicken to a plate and shred the meat. Discard the bones if you're using bone-in chicken.
5. Carefully pour the sauce into a saucepan. Bring it to a boil and pour in the cornstarch mixture, stirring until slightly thickened, about a minute.
6. Return the shredded chicken to the slow cooker and pour the sauce over it. Stir to coat. Cook on HIGH for a few minutes until heated through. Add salt to taste.
7. Serve over steamed rice garnished with toasted sesame seeds and chopped green onions.

Notes

• You can also add your favorite veggies during the last 20 or so minutes of cooking (e.g., broccoli, bell peppers, carrots, etc). To add bean sprouts, add them during the last 5-7 minutes to retain some crispiness. If adding veggies, proceed with removing the chicken once it's cooked and shredding it, and the sauce will be thickened with the vegetables in it.

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