Ingredients
20
oz boneless skinless chicken breast
1/2
cup finely chopped onion
1
tablespoon toasted sesame oil
2
teaspoons garlic chile sauce
2
tablespoons tomato paste
2
teaspoons grated gingerroot
1/2
cup honey
1/4
cup gluten-free low-sodium soy sauce
2
teaspoons cornstarch
Hot cooked basmati rice, if desired
1/4
cup sliced green onions (4 medium)
2
teaspoons sesame seed
Preparation
Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place chicken in slow cooker. In medium microwavable bowl, mix onion, sesame oil, garlic chili sauce, tomato paste and gingerroot. Microwave uncovered on High 4 to 5 minutes; stirring occasionally, until onions are softened. Stir in honey and soy sauce.
Pour sauce over chicken in slow cooker. Cover; cook on Low heat setting 4 to 6 hours or until chicken is tender and cooked through. Dissolve cornstarch in 2 tablespoons water. Remove chicken to cutting board. Stir cornstarch mixture into sauce in slow cooker. Increase heat setting to High; cover. Cook 5 to 10 minutes or until slightly thickened.
Shred or cut chicken into bite-size pieces. When sauce is slightly thickened, return chicken to slow cooker, and stir into sauce. Serve over rice. Sprinkle with green onions and sesame seed.
