Ingredients
Scale
- ¼ cup soy sauce
- ½ cup honey
- ½ cup sriracha sauce
- 1.5 lbs. boneless skinless chicken breast
- 2 teaspoons corn starch
- 2 teaspoons white sesame seeds
- 2 green onions, minced
Instructions
- In a slow cooker, combine soy sauce, honey, and sriracha. Whisk thoroughly to mix.
- Add the chicken breast to the mixture, ensuring it is well coated. Cook on high for 2-3 hours or low for 4-6 hours.
- Once the chicken reaches an internal temperature of 165ºF, take it out of the slow cooker and set it aside.
- In the slow cooker, add corn starch and whisk until well combined. Cover and switch the slow cooker to high heat until the sauce thickens.
- Cut the cooked chicken into ½-inch cubes and return it to the slow cooker, tossing to coat in the sauce.
- Serve the chicken over white rice and garnish with sesame seeds and minced green onions.
Notes
For a less spicy version, reduce the amount of sriracha sauce.
You can substitute chicken with tofu for a vegetarian option.
Serve with steamed vegetables for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 26g
- Sodium: 1210mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.