3poundsBoneless Skinless Chicken BreastAbout 3 large
1/8teaspoonBlack PepperFresh ground
1/2cupBrown SugarPacked
1/2cupSoy SauceGluten free if necessary
2tablespoonsRice Wine Vinegar
2teaspoonsFresh GingerMinced
2clovesGarlicCrushed
1-2tablespoonsCornstarch
1-2tablespoonsWater
Toasted Sesame SeedsFor garnish, optional
Instructions
Place the chicken in the crock pot and season with the black pepper.
In a medium bowl, whisk together the brown sugar, soy sauce, vinegar, ginger and garlic. Pour over the chicken.
Cook the chicken on high for 2 hours and 15 minutes or low for 3-4 hours or until the internal temperature of the chicken reaches 165°F.
Remove the chicken from the liquid and shred or dice, set aside.
Pour the sauce in to a saucepan and heat until boiling. In a small bowl, combine the water and cornstarch. Use 1 tablespoon water and cornstarch for a thinner sauce, 2 for a thicker sauce. I prefer using 2 tablespoons of cornstarch and water. When the sauce begins to boil, whisk in the cornstarch slurry until it thickens. Add the chicken and sauce back into the crock pot and toss until the chicken is completely coated in the sauce.
Serve with rice and garnish with toasted sesame seeds.
Notes
The cook time listed is for cooking on high. If you'd prefer to cook on low, do so for 3 hours and 30 minutes.