We love asian food in our household so in an effort to save time and money I am always on the lookout for delicious recipes. I came across this recipe on pinterest and knew I had to try. It has a sweet, smokey, salty and vinegary flavor that definitely makes for an explosion of flavor across your taste buds. My only change would be to serve with stir fry veggies or just colored peppers. Also if you want more sauce to serve with the rice double the sauce portion of the recipe. Otherwise, both hubs and kiddos proclaimed it was a new favorite.
1/2 cup soy sauce
1/2 cup balsamic vinegar
4 teaspoons sugar
3 cloves garlic, crushed
1/2 teaspoon ground ginger
1 tablespoon Sriracha hot sauce* (this is for a very mild heat. If you want more heat… double)
1/2 cup water
3-4 boneless skinless chicken breasts (or thighs)
2 tablespoons cornstarch
1 tablespoon water
2 tablespoons green onions, finely chopped
1 teaspoon sesame seeds
Spray slow cooker with non-stick cooking spray. Place chicken in crock pot.
Combine soy sauce, balsamic vinegar, sugar, garlic, ginger, hot sauce, and 1/2 cup water in a bowl and pour over chicken. Cook on low for 6-8 hours OR high for 3-4 hours.
Once done cooking, pull chicken out and place on large plate. Mix together cornstarch and 1 tablespoon water in a small bowl and pour into remaining liquid in the slow cooker. Turn heat to high (if it wasn’t already) and cook for another 15 minutes (or until sauce thickens a little bit).
Shred chicken and add back into liquid in slow cooker.
Serve over rice, topped with green onions and sesame seeds.
Credit for recipe: http://www.sixsistersstuff.com/2012/12/slow-cooker-asian-glazed-chicken.html