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Categories:
chicken thighs kosher salt freshly ground black pepper honey ketchup good quality soy sauce hoisin sauce fresh ginger fresh sriracha sauce
Viewed: 51 - Published at: 4 years agoIngredients
- 2 1/2 pounds boneless skinless chicken thighs
- kosher salt
- freshly ground black pepper
- 3/4 cup honey
- 1/2 cup ketchup good quality
- 1/2 cup low sodium soy sauce
- 2 tablespoons hoisin sauce
- 3 tablespoons fresh ginger finely chopped
- 2 tablespoons lemongrass finely chopped fresh
- 2 teaspoons sriracha sauce
Method
- Sprinkle the chicken lightly with kosher salt and freshly ground black pepper. Place in the KitchenAid(R) Multi-Cooker.
- In a bowl, mix the honey, ketchup, soy sauce, hoisin sauce, ginger, lemongrass and Sriracha sauce. Stir well to combine.
- Pour sauce over the chicken. Cover, and cook 2-3 hours on High or 4-5 hours on Low or until chicken is tender and shreds easily with a fork.
- Remove the chicken from the sauce and set aside to cool.
- Increase temperature on KitchenAid(R) Multi-Cooker to simmer and cook sauce for 10-15 minutes, uncovered or until it begins to thicken.
- Shred the chicken with two forks into bite-size pieces. Return the shredded chicken to the Multi-Cooker and stir to coat with the sauce.
- Serve on buns for sandwiches, over rice, in wraps and paninis or on pizza.
