Try this twist on a classic Asian dish! Much healthier than the traditional fried version. It was delicious! I hope you enjoy!
- 4 boneless, skinless chicken breasts (about 2 pounds)
- Salt and pepper
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1/2 cup agave syrup or honey*
- 1/4 cup tomato sauce (natural, no salt added)
- 1/2 cup low-sodium soy sauce
- 2 tablespoons canola oil (I used coconut oil)
- 3/4 teaspoon red pepper flakes**
- 4 teaspoons cornstarch
- 1/3 cup water
For serving:
- 1-2 tablespoons sesame seeds, toasted
- 3 scallions, chopped
- 1 cup quinoa or rice (optional)
- 2 cups broccoli florets (optional)
- Place chicken in slow cooker and lightly season both sides with salt and pepper.
- In a medium bowl, combine onion, garlic, agave, tomato sauce, soy sauce, oil and red pepper flakes. Pour over chicken. Cook on low for 3-4 hours, or high for 2 hours.
- Remove chicken to a cutting board, leaving sauce. Shred chicken into bite-sized pieces; set aside. If using, prepare quinoa or rice according to package instructions and steam broccoli florets.
- In a small bowl, dissolve 4 teaspoons cornstarch in 1/3 cup water; add to crock pot. Stir to combine with sauce. Cover and cook sauce on high for ten more minutes, or until slightly thickened.
- Add shredded chicken back into sauce. Serve over quinoa, top with steamed broccoli, scallions, and sesame seeds. Enjoy!
*If you prefer a sweeter sauce, you can add an additional 1/3 to 1/2 cup agave syrup or honey.
**You can increase or decrease the amount of red pepper flakes depending on your spice preference. For kids, consider reducing the amount to 1/4 teaspoon or omitting.