2poundschicken thighs (or breasts), cut into bite-sized pieces
3-4tablespoonslow-sodium soy sauce
3-4tablespoonshoney
2tablespoonstomato paste
1tablespoonrice vinegar
1tablespoonsesame oil
3garlic cloves, minced
1tablespooncornstarch
1tablespooncold water
Instructions
In a bowl, whisk together soy sauce, honey, tomato paste, rice vinegar, sesame oil, and garlic.
Place the chicken pieces in the slow cooker and pour the sauce over them. Give it a good stir to coat the chicken evenly.
Cover and cook on low for 4 hours or high for 2 hours, until the chicken is cooked through and tender and the temperature reads 165°F.
In a small bowl, mix cornstarch with water to create a slurry. Stir the slurry into the slow cooker, making sure to distribute it well.
Continue cooking for an additional 15-20 minutes on high until the sauce thickens. Add the chicken back in and stir.
Serve the sesame chicken over cooked rice or noodles. Garnish with sesame seeds and chopped green onions.
Notes
Adjust the cornstarch-water mixture according to your desired sauce consistency. If you prefer a thicker sauce, use less water, and if you want it lighter, use more.
Soy allergy? Coconut or liquid aminos can be used in place of low sodium soy sauce.
Add heat to the dish by adding red pepper flakes and Sriracha sauce. Each family member can tailor the dish to their liking by adjusting the heat level according to their personal preferences.
Serve over over white rice, brown rice or noodles.