Ingredients:
4-5 boneless chicken breasts
Sauce:
1/4 cup brown sugar
1/4 cup stevia
1/2 cup soy sauce
1/4 cup blackberry jam
1/4 cup hoison sauce
3 cloves minced garlic
1/4 tsp red pepper flakes
1 Tablespoon cornstarch
Sliced scallions and sesame seeds for garnish
Directions:
Place chicken breasts in slow cooker and cook on low (6-8 hours) or high (4-6 hours). Begin making sauce 30 minutes before serving by placing all sauce ingredients except for cornstarch in a small sauce pan. In a small cup, mix cornstarch with 3 Tablespoons of water to make a slurry. Stir slurry mixture into sauce and boil until mixture thickens. Remove from heat. Uncover crockpot and discard most of the liquid leaving no more than 1/2 cup of juice. Shredd chicken with two forks in large chunks, pour sauce over chicken and mix until fully coated. Serve garnished with scallions and sesame seeds.
Friday, August 21, 2015
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