4 ½poundsboneless skinless chicken thighstrim well
½cupketchup
3Tbsp.rice wine vinegar
¼cupsoy sauce
½tsp.sesame oil
1cupapple juice
1Tbsp.freshly grated ginger
1cupbrown sugarpacked
2-3clovesgarlicminced
1Tbsp.chili powder
½tsp.salt
1tsp.black pepper
4Tbsp.cornstarch
⅓cupwater
Instructions
Add the chicken thighs to the slow cooker.
In a medium sized bowl, whisk together the ketchup, vinegar, soy sauce, sesame oil, apple juice, ginger, brown sugar, garlic, chili powder, salt and pepper.
Pour the mixture over the chicken thighs and mix.
Cook on low for 6 hours or on high for 3-4 hours.
When the chicken is cooked through, remove it from the sauce and chop into bite size pieces, set aside.
In a small bowl, whisk together the cornstarch and water. Whisk into the sauce in the slow cooker, add the cut chicken back in and cook on high until the sauce thickens, about 20-30 minutes. Serve over jasmine rice and garnish with green onions and sesame seeds if desired.
Notes
You can use chicken breast if you choose and still have great results. Cook the recipe as directed and shred or chop the chicken before serving.
This meal can be frozen before or after cooking. Before cooking, make the sauce and precut the chicken, adding both to a freezer-safe bag. It will keep up to 2 months. Thaw everything overnight prior to cooking. To freeze after cooking, allow everything to cool and add to a freezer bag. Store in the freezer for up to 3 months.
You can use bourbon as a replacement for the apple juice. The recipe can be made with or without alcohol, depending on your preferences.