* ingredients:
° 1 1/2 pounds boneless, skinless chicken breasts
° 2 teaspoons minced garlic
° 2 teaspoons minced ginger
° 1/4 cup honey
° 1/2 c soy sauce
° 2 teaspoons toasted sesame oil
° 2 tablespoons of rice vinegar
° 1/4 cup cold water
° 2 tablespoons cornstarch
° 1 tablespoon sesame
° 2 tablespoons chopped green onion
* instructions:
Put the chicken breasts in a slow cooker.
In a small bowl, whisk together 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 on low for 8 hours.
* Remove the chicken from the slow cooker and chop it with two forks.
Pour the teriyaki sauce from the slow cooker through a strainer into a saucepan.
* Put the pot on the stove over medium heat and let it boil over a low heat.
In a small bowl, mix the cornstarch with the water until dissolved.
* Pour the cornstarch into the pan and bring to a boil. Simmer 1-2 minutes or until sauce thickens.
Pour the sauce over the shredded chicken and flip to coat the chicken. Sprinkle with sesame and green onions, then serve.
Enjoy!
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