In honor of January, we are trying to eat a little healthier. This recipe is so good that you don’t feel like your skimping on taste. We have made this a couple of times, and every time, it’s gone before you know it! No leftovers and no kids saying “yuck.” The meat falls apart and it delicious as a lettuce wrap or served over a warm bowl of rice.
2 pounds boneless, skinless chicken breast
Salt and pepper, to taste
1/3 cup soy sauce
1/4 cup honey
1/4 cup tomato paste
3 tablespoons rice wine vinegar
3 cloves garlic, minced
1 teaspoon sesame oil
2 teaspoon onion, chopped
1 teaspoon Sriracha, or more if you like the heat
- Place chicken in the Crock-Pot and season with the salt and pepper. In a bowl, combine soy sauce, honey, tomato paste, vinegar, garlic, sesame oil, onion and Sriracha.
- Pour over the chicken and cook on low for 5 to 6 hours.
- Shred meat with two forks.
- Garnish with chopped green onions and sesame seeds.
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