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Total Time

4 hr 20 min

4 hr 20 min

Prep Time

15 minutes

15 min

Cook Time

4 hr 5 min

4 hr 5 min

Total Time

4 hr 20 min

4 hr 20 min

Prep Time

15 minutes

15 min

Cook Time

4 hr 5 min

4 hr 5 min

Ingredients

for 4 servings

  • ½ cup soy sauce (125 mL)
  • ½ cup honey (150 g)
  • ¼ cup rice wine vinegar (60 mL)
  • ½ onion, chopped
  • 2 cloves garlic
  • pepper, to taste
  • 1 teaspoon ground ginger
  • 4 breasts chicken
  • 3 tablespoons corn flour
  • ¼ cup water (60 mL)
  • spring onion, to taste
  • sesame seed, to taste

Nutrition Info

  • Calories 477
  • Fat 5g
  • Carbs 58g
  • Fiber 1g
  • Sugar 50g
  • Protein 49g

Estimated values based on one serving size.

Preparation

  1. Mix the soy sauce, honey, rice wine vinegar, onion, garlic, pepper and ground ginger together in a small bowl and set aside.
  2. Oil the slow cooker and add the chicken breasts. Pour the sauce over the chicken, cover and cook on high for 3-4 hours.
  3. Remove and drain the chicken and set aside in a large bowl.
  4. Shred thoroughly with two forks.
  5. Transfer the leftover sauce into a saucepan and add water mixed with the cornflour. Reduce over a medium heat until thick.
  6. Add the chicken to the sauce and mix thoroughly.
  7. Serve over a bed of rice with spring onions and sesame seeds!
  8. Enjoy!

Ingredients

for 4 servings

  • ½ cup soy sauce (125 mL)
  • ½ cup honey (150 g)
  • ¼ cup rice wine vinegar (60 mL)
  • ½ onion, chopped
  • 2 cloves garlic
  • pepper, to taste
  • 1 teaspoon ground ginger
  • 4 breasts chicken
  • 3 tablespoons corn flour
  • ¼ cup water (60 mL)
  • spring onion, to taste
  • sesame seed, to taste

Nutrition Info

  • Calories 477
  • Fat 5g
  • Carbs 58g
  • Fiber 1g
  • Sugar 50g
  • Protein 49g

Estimated values based on one serving size.

Preparation

  1. Mix the soy sauce, honey, rice wine vinegar, onion, garlic, pepper and ground ginger together in a small bowl and set aside.
  2. Oil the slow cooker and add the chicken breasts. Pour the sauce over the chicken, cover and cook on high for 3-4 hours.
  3. Remove and drain the chicken and set aside in a large bowl.
  4. Shred thoroughly with two forks.
  5. Transfer the leftover sauce into a saucepan and add water mixed with the cornflour. Reduce over a medium heat until thick.
  6. Add the chicken to the sauce and mix thoroughly.
  7. Serve over a bed of rice with spring onions and sesame seeds!
  8. Enjoy!

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