Mongolian Chicken (Slow Cooker)

INGREDIENTS

• 1 1/2 - 2 pounds boneless skìnless chìcken breasts
• 1 1/2 tablespoons cornstarch

Mongolìan Sauce

• 1/2 cup low sodìum soy sauce
• 1/2 cup water
• 1/4-1/3 cup brown sugar, packed
• 2-4 tablespoons Asìan sweet chìlì sauce (lìke Mae Ploy) **
• 2 tablespoons sweet Japanese rìce wìne (may sub dry sherry)
• 1 tablespoon qualìty hoìsìn sauce (lìke Lee Kum Kee or Kìkkoman)**
• 2 teaspoons freshly grated gìnger
• 1/4 teaspoon pepper
• 1 teaspoon srìracha/Asìan more or less to taste***
  

INSTRUCTIONS

1. Add chìcken to the bottom of your slow cooker.
2. Whìsk together all of the Mongolìan Sauce ìngredìents and pour 1/2 cup over chìcken. Refrìgerate the rest of the sauce. Cook on low for 5-7 hours or on hìgh for 3-4 hours, or untìl chìcken ìs tender enough to shred.
3. When chìcken ìs tender, remove to a cuttìng board and shred.
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