Recipe Background
Most Requested Chicken: Soy and hoisin combine for a portable, flavorful dish.
Back when I was celebrating moving into my first real office space after years of crammed coworking environments, I decided to inaugurate my new digs with a proper lunch that was portable yet packed a punch. The first day felt monumental, and I was determined to make it memorable, not just with work but with what I was eating. This chicken dish fit the bill perfectly. It marries the savory depth of hoisin and soy sauce with the sweetness of honey, and it was easy enough to prep but special enough for an occasion like this. Plus, having a slab of fresh ginger at home means I can add that zingy freshness to the mix whenever needed.
In the midst of thinking about how my life was transforming, there was something calming about mincing garlic and ginger. The deliberate nature of this kind of cooking was almost meditative. A well-made sauce can be transformative, and while it simmered in my slow cooker, it gave me just enough time to set up my desk and unpack some books. The aroma of garlic blending with sesame oil wafted through the newly painted walls, and I knew I wanted this scent to be synonymous with my creativity at work. A tip for this recipe: letting the chicken rest in this aromatic bath before shredding brings out every nuance. And whisking a cornstarch slurry into the sauce as it boils is the secret to achieving that perfect gloss.
When I finally sat down at my desk with a bowl of tender, shredded chicken over warm rice, I wasn’t just savoring the flavors. I was savoring a moment of independence and looking forward to the journey ahead.
Ingredients
- 1/2 cup low-sodium soy sauce
- 1/3 cup honey
- 1/3 cup hoisin sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 2 teaspoons fresh ginger minced
- 5 cloves garlic minced
- 1 small onion finely diced
- 1/4 teaspoon red chili flakes
- 4 large chicken breasts bone-in and skin-on, skin removed
- 3 tablespoons water
- 2 tablespoons cornstarch
- rice to taste, cooked and warm, for serving
Directions
- In a large bowl, add the soy sauce, the honey, the hoisin sauce, the rice vinegar, the sesame oil, the fresh ginger, the garlic, the onion, and the chili flakes and stir until it is well-combined.
- Place the chicken breasts in a slow cooker and top with the sauce mixture.
- Cover the slow cooker and cook the chicken mixture on low heat, about 4-5 hours.
- Transfer the chicken breasts to a clean plate. Discard the bones and shred the meat.
- In a small bowl, add the water and the cornstarch and whisk together.
- In a saucepan, add the sauce and bring to a boil.
- Gradually add the slurry mixture into the sauce, while stirring, and cook until it thickens, about 1 minute.
- Add the shredded chicken to a serving bowl and top with the sauce. Stir to combine.
- Serve the chicken mixture over the rice.
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