When I served this dish, I placed brown rice on the dinner plate, topped it with steamed broccoli then topped with the chicken and sauce mixture. I then sprinkled with sesame seeds and chopped scallions. I highly recommend using the hoisin sauce instead of the ketchup. It give it so much flavor. I served this with the Asian Salad and Asian Ginger Dressing that is also on this blog. So good!
2 lbs boneless, skinless chicken breasts (or thighs)
salt and pepper
3/4 cup honey
1/2 cup low-sodium soy sauce
1/2 cup diced onion
1/4 cup ketchup or hoisin sauce (found in the Asian isle)
2 TBS sesame oil
3 cloves garlic, minced
1/4 tsp red pepper flakes
4 tsp cornstarch, dissolved in 6 TBS water
3 scallions, chopped
Lightly season both sides of the chicken with salt and pepper. Place the chicken in a crock pot.
In a medium bowl, combine honey, soy sauce, onion, ketchup (or hoisin), oil, garlic and pepper flakes. Pour this mixture over the chicken. Cook on low for 4 to 5 hours or until chicken is tender.
Remove the chicken from the crock pot, but reserve the sauce in the pot. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with the sauce. Replace the lid and cook sauce on high for ten more minutes or until sauce slightly thickens.
Meanwhile, shred the chicken into bite size pieces. Add the chicken back to the crock pot and stir together with the sauce.
Serve the chicken over cooked rice.
Source: Six Sister's Stuff