FMC Teriyaki Pulled Chicken *DONE*

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  2 lb or 907g

• Liquid aminos

  Bragg's

  ½ cup or 120g

• Rice wine vinegar

  ⅓ cup or 79g

• Honey

  1 tbsp or 21g

• Onions

  Raw

  ⅓ cup, chopped or 53g

• Original Cayenne Pepper Sauce

  Frank's RedHot

  3 tsp or 300g

• Garlic

  Raw

  1 tbsp or 9g

• Arrowroot

  Raw

  30g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Sesame seeds

  Seeds, whole, dried

  20g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

Directions

1. Spray the inside of a slow cooker with olive oil.
2. Add all of the ingredients except for the arrowroot starch into the slow cooker and stir together.
3. Add the chicken breasts to the mixture and stir so that the sauce covers the chicken breasts.
4. Place the top on the slow cooker and cook on high for 3 to 4 hours or on low for 6 to 8 hours.
5. Once the cooking cycle has finished, remove the chicken breasts and place them in a bowl.
6. Pull the chicken apart using forks and set the chicken aside.
7. Set a deep skillet on medium high heat and once the skillet is hot, pour in the sauce from the slow cooker and bring it to a simmer.
8. Add arrowroot starch to the sauce and stir. TIP: mix 1.5 tablespoon of water with the arrowroot starch before adding it to the sauce.
9. Remove the heat skillet from the heat and allow the sauce to thicken just a bit.
10. Add the pulled chicken back to the slow cooker and pour in the teriyaki sauce. Mix together using a spatula.
11. Allow the chicken to cook for another 20 to 30 minutes on low and then serve.
12. Garnish with sesame seeds and green onion.