| Total sodium: 1242mg |
Total sodium per serving: 310.5mg |
Servings: 4 |
Ingredients:
- 20 oz chicken breast, cut into 1-2 in cubes
- 6 T. Chinatown Soy Sauce
- 1/4 c. honey
- 2 t. rice wine vinegar
- 1 1/2 t. sesame oil
- 2 t. ginger root, freshly grated
- 5 cloves fresh garlic, finely minced
- 3 scallions, very thinly sliced. Divided into white and green parts
- 1/4. water
- 1 T. plus 2 t. corn starch
- optional- sesame seeds
Directions:
Add the chicken to the slow cooker.
In a small bowl, mix the soy sauce, honey, vinegar, oil, ginger, garlic and the white part of the onion. When well mixed, pour on the chicken. Cover and set slow cooker on low.
Cook for 2 hours, 45 minutes. Remove lid, and remove chicken to a medium bowl.
Pour the liquid into a small saucepan and bring to a boil Mix the water and cornstarch and pour into the boiling sauce.Whisk until the sauce is thickened.
Place the chicken back into the slow cooker and pour the sauce over, mixing well.
Can be served over rice cooked in unsalted water. I like to add Herb Ox no salt Chicken buillon to the rice water when cooking.
Serve topped with the green part of the onion.
Total sodium in recipe is 1242mg when using exact ingredients as listed.
Makes 4 servings with 310.5mg sodium each.
Compiled from various recipes and adjusted for low sodium
Prep time 20 minutes, cook time 2 hours, 45 minutes.
use coconut aminos instead of soy
way better than all that salt
Or make your own soy sauce. there are recipes all over the web, basically just beef broth, vinegar, brown sugar ect. find one you like or have the ingredients for-but definitely be sure to let it sit at least overnight because it really has to develop the flavors or it stays very vinegary. (if that’s a word).😂 I can’t wait to try this recipe…. it sounds absolutely amazing!!!