I like to serve this easy yet flavorful chicken over rice or cauliflower rice and top it with Japanese Cucumber Salad, sliced green onions and extra Sriracha sauce.
To make this #dinnerdoneby9am I throw everything in the slow cooker in the morning and come back 6 hours later, or I fully prepare it in the pressure cooker, refrigerate all day, then reheat just prior to serving.
-2 lbs boneless, boneless skinless chicken breasts
-1/2 cup low sodium soy sauce
-1/2 cup honey
-4 cloves garlic, minced
-1 inch piece of fresh ginger, minced
-2 Tbsp sesame oil
-2 Tbsp Sriracha sauce
Slow Cooker
In a greased slow cooker, whisk together soy sauce, honey, garlic, ginger, sesame oil and Sriracha. Add chicken, turning to coat. Cook on low for 6 hours, shred chicken with 2 forks and serve.
Pressure Cooker
In a greased pressure cooker, whisk together soy sauce, honey, garlic, ginger, sesame oil and Sriracha. Add chicken, turning to coat. Cook on manual, at high pressure, for 30 minutes. Naturally release pressure, shred chicken using 2 forks and serve.
