From Fabulously FrugalRating: 5

• 2 to 3 pounds boneless skinless chicken breast
• 1/2 cup low-sodium soy sauce
• 1/2 cup honey
• 1/4 cup rice vinegar
• 1/4 cup chopped onion
• 2 garlic cloves, crushed (minced for slow cooker)
• 1/4 teaspoon pepper
• 3/4 teaspoon ground ginger
• 1/4 cup water
• 3 tablespoons cornstarch
• optional garnish: chopped green onions, sesame seeds

Instructions

1. 1. Spray the inside of the slow cooker with nonstick cooking spray, or use a slow cooker liner. Place the raw chicken breasts into the slow cooker.
   2. In a small bowl, whisk together the soy sauce, honey, rice vinegar, onion, minced garlic, pepper, and ginger. Pour over the chicken.
   3. Cook on high for 3-4 hours or low for 4-5 hours, or until chicken is cooked through and shreds easily. Once chicken is cooked, remove it from the pot and shred.
   4. Whisk together the water and cornstarch. Slowly whisk it into the sauce and heat on high until the sauce begins to thicken, while continuing to stir or whisk. (You can thicken the sauce in a saucepan on the stove top at medium high heat, if that works better for you.)
   5. Place the shredded chicken back into the pot with the sauce and stir to coat. Serve over rice and garnish, if desired.

1. Spray the inside of the Instant Pot inner pot with nonstick cooking spray. Place the raw chicken breasts into the pot.
2. In a small bowl, whisk together the soy sauce, honey, rice vinegar, onion, crushed garlic, pepper, and ginger. Pour over the chicken.
3. Cook on high pressure for 15 minutes, or until chicken is cooked through and shreds easily. Once chicken is cooked, remove it from the pot and shred.
4. Whisk together the water and cornstarch. Slowly whisk it into the sauce and use the Saute setting, continuing to whisk. Cook for a few minutes while the sauce begins to boil and thicken.
5. Turn off the pot. Place the shredded chicken back in with the sauce and stir to coat. Serve over rice and garnish, if desired.