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Honey Soy Chicken

Honey Soy Chicken

Author: Heidi Boortz
Servings : 6

Ingredients

  • 2 Tbsp bottled minced garlic
  • 3 boneless, skinless chicken breast
  • 1/3 cup Bragg Liquid Aminos
  • 1/2 cup water
  • 2 Tbsp rice vinegar
  • 1 tsp dried ginger
  • 1/4 cup honey
  • 2 Tbsp cornstarch
  • 3 green onion sliced, optional, for garnish

Instructions

Cook Immediately: Slow Cooker

  • Place all ingredients except cornstarch and green onion in a slow cooker. Cook on low 5 hours. Shred chicken. Remove 1/4 cup cooking liquid from slow cooker. Mix with cornstarch and return to slow cooker. Turn to high and stir frequently. Cook 10 min or until thickened. Garnish with green onion.

Cook Immediately: Instant Pot®

  • Add all ingredients except cornstarch and green onion to instant pot. Lock lid, set valve to sealing. Program for poultry, and increase time to 25 min. NPR. When the pin drops, open the lid and shred chicken. Remove 1/4 cup cooking liquid from slow cooker. Mix with cornstarch and return to IP. Push sauté. Stir well. Bring to a boil and hit cancel. Stir frequently with heat element off until sauce is thickened. Garnish with green onion.

Freezing

  • Add all ingredients except cornstarch and green onions to a freezer bag. (NOTE: if freezing for Instant Pot, reserve water for cooking; do not add water to freezer bag.) Freeze until ready to use.

To Cook After Freezing: Slow Cooker

  • Add frozen meal to slow cooker. Cook on low 8 hours or on high 6 hours. Shred chicken. Remove 1/4 cup cooking liquid from slow cooker. Mix with cornstarch and return to slow cooker. Turn to high and stir frequently. Cook 10 min or until thickened. Garnish with green onion.

To Cook After Freezing: Instant Pot®

  • Add frozen meal and 1/2 cup water to Instant Pot®. Lock lid, set valve to sealing. Program for poultry, and increase time to 25 min. NPR. When the pin drops, open the lid and shred chicken. Remove 1/4 cup cooking liquid from slow cooker. Mix with cornstarch and return to IP. Push sauté. Stir well. Bring to a boil and hit cancel. Stir frequently with heat element off until sauce is thickened. Garnish with green onion.
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