1 lb chicken breasts (I used thinly-sliced)
1 c honey
1/2 c lite soy sauce
1/2 c diced onion
1 tbsp canola oil
2 cloves garlic, minced
1/2 tsp red pepper flakes
1 tbsp toasted sesame oil
4 tsp cornstarch dissolved in 6 tbsp water
sesame seeds & green onions, for garnish
Season chicken with salt/pepper and place in crock pot. Sprinkle diced onion on top. In a bowl, whisk together honey, soy sauce, ketchup, canola oil, garlic, pepper flakes, and sesame oil. Pour over chicken and onions. Cover and cook on low 3-4 hours. Remove chicken breasts from crock pot. Dissolve 4 tsp cornstarch in 6 tbsp water and pour into sauce. Cover and let sauce cook 10 more min. Shred the chicken into bite size pieces. After sauce has thickened, put shredded chicken back in crock pot and stir together with sauce. Serve over rice. Don't forget the sesame seeds and green onions!
Original recipe found here.