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Sesame-Soy Shredded Chicken
Rachel Kim

Sesame-Soy Shredded Chicken

Ginger, soy and rice vinegar make a savory batch of shredded thighs for rice bowls, lettuce cups or quick noodles. The sesame oil waits until the end so its toasted aroma does not vanish. Thighs pull into moist pieces that reheat well for lunches.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 3 1/2 lbs boneless skinless chicken thighs
  • 1/2 cup low-sodium soy sauce
  • 3/4 cup low-sodium chicken broth
  • 1/4 cup rice vinegar
  • 2 tbsp honey
  • 1 tbsp grated fresh ginger
  • 4 garlic cloves minced
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 2 tsp toasted sesame oil

Method
 

  1. Put the chicken thighs in a 6-quart slow cooker.
  2. Whisk the soy sauce, broth, rice vinegar, honey, ginger and garlic and pour it over the chicken.
  3. Cover and cook on low until the thighs are very tender, 4 1/2 to 5 hours.
  4. Transfer the chicken to a shallow bowl and shred it into bite-size strands.
  5. Stir the cornstarch mixed with cold water into the sauce and cook uncovered on high until lightly thickened, 6 to 8 minutes.
  6. Turn off the cooker, stir in the sesame oil and fold the shredded chicken through the sauce.