2lb boneless skinless chicken breast
1/3 cup low sodium soy sauce
1/4 cup honey
1/4 cup tomato paste
3tbsp white wine vinegar
2 cloves garlic minced
1 tbsp water
1 tsp sesame oil
1 tsp onion powder
1 tsp sriracha sauce
1 heaping tbsp cornstarch
1/4 cup water
1/2 tbsp sesame seeds
2 medium scallions chopped for garnish
Place the chicken in the slow cooker and season with black pepper. In a medium bowl, combine soy sauce, honey, tomato paste, vinegar, garlic, 1 tbsp water, sesame oil, onion powder and sriracha hot chili sauce. Pour over chicken and cook on LOW 3-4 hours.
Remove chicken, leaving the sauce in the slow cooker. Shred chicken with two forks; set aside.
In a small bowl, dissolve cornstarch in remaining 1/4 cup water; add to the slow cooker and stir to combine. Cover and cook on HIGH until slightly thickened, about 15 to 20 minutes; return chicken to the slow cooker and mix well.
Serve chicken and sauce over rice and top with sesame seeds and chopped scallions for garnish.
2/3 cup: 2F, 28P, 13C – 185 cals
Recipe from skinnytaste.com