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PdfINGREDIENTS (10 SERVINGS): • 4 lbs boneless skinless chicken breast • 5 cups dry jasmine rice (Instant Pot) • 5½ cups water (for rice) • 1½ cups low-sodium soy sauce • ½ cup honey • ¼ cup hoisin sauce • 2 tbsp toasted sesame oil • 3–4 tbsp garlic powder • 3–4 tbsp onion powder • 2 tbsp ground ginger • 2 tbsp black pepper • 1½ tbsp sea salt • 2½ tbsp cornstarch + ¼ cup cold water • Sesame seeds (for garnish) • Green onions (for garnish, optional) • Optional: 1–2 tsp red pepper flakes
INSTRUCTIONS: 1️⃣ Place chicken breasts in the crockpot. 2️⃣ In a bowl, mix soy sauce, honey, hoisin, sesame oil, garlic powder, onion powder, ginger, pepper, and salt. Pour over chicken. 3️⃣ Cook on HIGH for 3–4 hours (or LOW 6–7 hours). 4️⃣ Shred chicken directly in the crockpot. 5️⃣ Mix cornstarch with cold water, stir into crockpot, and cook 15–20 minutes until sauce thickens. 6️⃣ Cook rice in Instant Pot: 5 cups rice + 5½ cups water, HIGH pressure 4 minutes, 10 minutes natural release, then fluff. 7️⃣ Serve chicken over rice and garnish with sesame seeds and green onions.
MACROS (per serving approx): Calories: 545–600 Protein: 55–60g Carbs: 65–70g Fat: 10–12g