2 pounds boneless chicken breasts
1/2 cup honey
3/4 cup soy sauce or gluten-free soy sauce
2 tablespoon rice vinegar
1/4 cup mirin
1/2 teaspoon powdered ginger
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon freshly ground black pepper
1 teaspoon sesame oil
TO THICKEN: Corn starch and water.
Grease the container of your large slow cooker or instant pot and add all the sauce ingredients in the order listed into the container of your cooker and whisk to combine DO NOT ADD THE CORNSTARCH AND WATER MIXTURE!
Place chicken breast into the slow cooker/sauce mixture and spoon sauce over them.
Cook on low for 6-8 hours or High for 3-4 hours or until chicken is easily shredded with a fork. IP: 30 MINUTES
Remove chicken from the pot, set aside. Keep the sauce!
Shred the chicken with two forks; cover and set aside.
Set a fine mesh strainer over a saucepan and carefully pour sauce through the strainer into the saucepan.
Mix cornstarch in water and add to the sauce, stir or whisk until fully incorporated.
Bring sauce to a boil over medium-high heat and cook stirring constantly, until sauce is thickened.
Mix some of the sauce into the shredded chicken, and save some so each person can pour some onto their dish individually!
Serve with 1/2 cup of rice and steamed vegetables. (Not shown in the recipe, but shown in picture) Serves 8.