Ingredients
1 small onion, chopped
½ cup honey
½ cup soy sauce
¼ cup Tuimato Sauce
2 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
1 tbsp sesame oil
1 tbsp minced garlic
¼ tsp crushed red pepper flakes
1 kg boneless skinless chicken thighs
SIDS SALT & PEPPER to taste
2 tbsp cornflour
Hot cooked rice
Sliced spring onion and sesame seeds, for garnish
Directions
In a large mixing bowl, stir together onion, honey, soy sauce, Tuimato Sauce, SIDS LOW SUGAR RASPBERRY VINEGAR, sesame oil, garlic and crushed red pepper flakes.
Pat the chicken thighs dry with paper towel; place in the slow cooker. Season with SIDS SALT & PEPPER. Add sauce; stir to combine. Cover; cook on HIGH 2-3 hours or LOW 4-5 hours. Remove chicken to a cutting board; use forks to shred. Place shredded chicken back in the slow cooker.
In a small bowl, whisk together about a tablespoon of the cooking liquid with the cornflour until smooth. Stir mixture into the sauce. Cook an additional 15 minutes until the sauce has thickened.
Serve chicken over rice, garnish with spring onion and sesame seeds.
Inspired by Susan Bronson.
