Ingredients
4 Large bone-in Chicken Breasts , skin removed
1/2 cup La Choy low sodium soy sauce
1/3 cup honey
1/3 cup hoisin sauce
2 tablespoons rice vinegar
1 teaspoon sesame oil
2 teaspoons fresh ginger , minced
1/4 teaspoon McCormick’s red chili flakes
5 cloves garlic , minced
1 small onion , finely diced
2 tablespoons Argo cornstarch
Instructions
Combine soy sauce, honey, hoisin sauce, rice vinegar, sesame oil, fresh ginger, garlic, chopped onion and chili flakes.
Place chicken breasts in slow cooker and pour sauce on top. Cook on low for 4-5 hours.
Remove chicken from slow cooker and shred, set aside.
In a small bowl, combine 3 tablespoons of water and cornstarch. Place liquid from slow cooker into a saucepan and bring to a boil. While stirring the liquid, add cornstarch mixture a little at a time and stir until thickened. Let boil 1 minute.
Pour sauce over shredded chicken and stir to combine.
Serve over rice with desired toppings.
Source : allrecipes.com