Ayam Teriyaki Madu Pemasak Lambat

Instructions

1. Spray the slow cooker with non-stick cooking spray and place 4 boneless skinless chicken breasts, in the bottom.
2. In a small bowl whisk together ½ cup soy sauce, ½ cup honey, ¼ cup rice wine vinegar, ¼ cup chopped onion, 2 teaspoons minced garlic, ¼ teaspoon pepper, and ¾ teaspoon ground ginger.
3. Pour the sauce mixture over the chicken. Cover and cook on HIGH for 3-4 hours or LOW for 5-6 hours.
4. Once the chicken is cooked, remove it with a slotted spoon and shred it using two forks.
5. Pour the sauce into a medium saucepan. In a small bowl, whisk together ¼ cup water and 3 tablespoons cornstarch. Slowly whisk into the sauce on medium-high heat. Continue to whisk and let it boil until the sauce starts to thicken about 2 minutes.
6. Add the chicken back to the slow cooker and pour the sauce on top stirring to coat. Serve over rice and garnish with green onions, and sesame seeds, if desired.