This is a recipe that I modified slightly from one I found a couple years ago on veggiesbycandlelight.com. It's made in the slow cooker, so it's great for when you're pressed for time. I actually made a few batches of this while I was pregnant and stuck them in the freezer for those hectic postpartum weeks. I like to go easy on the aminos because I'm sensitive to salt, but you can adjust it to your individual taste. It also goes great with cauliflower fried rice, or sautéed broccoli! Enjoy!
INGREDIENTS
- 2 pounds of boneless, skinless chicken thighs (** or breasts)
- Sauce
- ⅓ cup coconut aminos (** or low-sodium soy sauce** or less if you're sensitive to salt)
- ⅓ cup honey
- 2 Tbsp tomato paste
- 1 Tbsp toasted sesame oil
- 2½ tsp minced garlic
- ½ tsp ground ginger
- ¼ tsp red pepper flakes
- 1 tsp sea salt
- ½ tsp cracked black pepper
- Garnish
- toasted sesame seeds and/or sliced green onions
INSTRUCTIONS
- In a small bowl, whisk together the sauce ingredients
- Rinse the chicken and trim any excess fat. Place in the crock pot
- Pour sauce over chicken, flipping each piece to ensure all sides are coated.
- Cook on low for 4 hours
- Remove the chicken and cut into bite-size cubes
- Remove the sauce and transfer to a small saucepan. Over medium heat, let it simmer for 20 minutes, or until it has reduced by half and is thick and shiny.
- Toss cubed chicken in thickened sauce, and let sit at least 10 minutes before serving.
- Sprinkle with sesame seeds and serve over cauliflower rice, stir fried veggies, or brown rice!
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