Ingredients
- 1/2 cup soy sauce
- 1/2 cup honey
- 1/3 cup rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 teaspoon ground ginger
- 1/4 teaspoon dried crushed red pepper
- 4 skinless, boneless chicken breast halves
- 2 tablespoons cornstarch
- 1 medium red bell pepper, cut into thin strips
- Bib lettuce leaves
- Hot cooked rice
- 1/4 cup sliced green onions
- 2 tablespoons toasted sesame seeds
Directions
- In a slow cooker crock, combine soy sauce, honey, rice vinegar, garlic, sesame oil, ginger and crushed red pepper.
- Add chicken to soy sauce mixture. Stir until evenly coated.
- Cover slow cooker and cook on HIGH for 2 to 2 1/2 hours or LOW for 3 1/2 to 4 hours.
- Remove chicken from sauce. Transfer sauce mixture to a medium skillet. Blend cornstarch with 2 tablespoons cold water. Over medium-high heat, bring sauce to a boil. Add cornstarch mixture and cook until thickened.
- Shred chicken with a fork and return to sauce. Add red bell pepper strips and cook 4 minutes or until peppers are crisp tender.
- Serve in lettuce wraps with rice. Sprinkle with green onions and toasted sesame seeds.
Serves: 4
