- 3 Boneless Skinless Chicken Breasts
- ½ Cup Soy Sauce
- ½ Cup Honey
- 1/3 Cup Hoisin Sauce
- 1 tsp Sesame Oil
- 2 tbsp Rice Vinegar
- 4 Garlic cloves, minced
- 2 tsp Sriarcha Sauce
- 2 tsp Sesame Seeds, for garnish
- 3 Green Onions, sliced
- 4 tbsp Water
- 2 tbsp Cornstarch
- In a medium bowl, whisk the soy sauce, honey, hoisin, rice vinegar, ginger, sriracha and garlic. Place chicken in slow cooker and pour the sauce on top to coat. Cook on low for 5-6 hours.
- Remove chicken and allow to rest on a cutting board. After 5-10 minutes, shred the chicken.
- Pour the liquid from your slow cooker to a medium saucepan. In a small bowl, whisk the water and cornstarch into a slurry. Slowly add to your saucepan, stirring continuously.
- Cook on medium high heat whisking constantly until sauce is thickened and bubbly.
- Toss the shredded chicken in the sauce to coat. Serve garnished with green onions and sesame seeds over white rice and broccoli.