INGREDIENTS
1 1/2 pounds boneless skinless chicken breasts
2 teaspoons garlic minced
2 teaspoons ginger minced
1/4 cup honey
3 tablespoons brown sugar
1/2 cup low sodium soy sauce
2 teaspoons toasted sesame oil
2 tablespoons rice vinegar
1/4 cup cold water
2 tablespoons cornstarch
1 tablespoon sesame seeds
2 tablespoons sliced green onions
INSTRUCTIONS
Place the chicken breasts in a slow cooker.
In a small bowl, whisk together the garlic, ginger, honey, brown sugar, soy sauce sesame oil and rice vinegar.
Pour the soy sauce mixture over the chicken.
Cover and cook on HIGH for 4-5 hours or LOW for 8 hours.
Remove the chicken from the slow cooker and shred with two forks.
Pour the teriyaki sauce from the slow cooker through a strainer into a saucepan.
Place the saucepan on the stove over medium high heat and bring to a simmer.
In a small bowl, mix the cornstarch with the water until dissolved.
Pour the cornstarch into the pan and bring a boil. Cook for 1-2 minutes or until sauce has just thickened.
Pour the sauce over the shredded chicken and toss to coat the chicken. Sprinkle with sesame seeds and green onions, then serve.
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