Ingredients

• 2 lbs boneless skinless chicken breast
• 1/3 cup (80 ml) low-sodium soy sauce
• 1/3 cup (112 g) honey
• 1 1/2 tablespoons minced garlic
• 1 tablespoon (15 g) tomato paste
• 1 tablespoon (15 ml) apple cider vinegar
• 1/2 tablespoon hot sauce
• 2 tablespoons (16 g) cornstarch
• 1/4 cup plus 3 tbsp water (Instant Pot method)
• as desired green onions & sesame seeds for garnish
• optional steamed rice and broccoli for serving

Instructions

1. 1For the crockpot: place trimmed chicken in the slow cooker and whisk together soy sauce, honey, garlic, tomato paste, vinegar, hot sauce, and cornstarch; pour over chicken.
2. 2Cook on low for 4-5 hours (or high for 2 1/2 hours), then shred chicken and toss back in the sauce.
3. 3For the Instant Pot: spray insert, add chicken, whisk sauce ingredients with 1/4 cup water, pour over chicken, and cook on high pressure for 25 minutes.
4. 4Quick release, shred chicken, whisk cornstarch with 3 tablespoons cold water, add to pot, and sauté until thickened.
5. 5Garnish with green onions and sesame seeds and serve with rice and broccoli.