Ingredients
- 4 boneless skinless chicken breasts cubed
- 1/2 cup low-sodium soy sauce or dark soy sauce
- 3 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp ground ginger
- 2 tbsp hoisin sauce
- 1/3 cup rice vinegar
- 1/2 tsp sesame oil
- 5 drops hot sauce
- 2 tbsp cornstarch
- 2 tbsp water or chicken stock/bouillon
- red pepper flakes optional
Instructions
- Cube the chicken breasts up to get bite-sized chunks.
- Mix together all the wet and dry ingredients except for the cornstarch and water for the sauce.
- To cook in the Crock Pot, add everything to the pot and cook on low for 4 hours.
- To cook in the Instant Pot, add everything into the pot and cook for 15 minutes on high with a manual release.
Notes
*Serve over steamed rice or with noodles.
*Garnish with sesame seeds and green onions for presentation.
Nutrition
Calories: 350kcal | Carbohydrates: 15g | Protein: 35g | Fat: 10g | Sodium: 900mg | Fiber: 1g