Ingredients 2 lbs. boneless organic chicken thighs 1/3 cup coconut aminos (soy sauce, Braggs liquid aminos) 1/3 cup honey 2 TBSP orange juice 2 TBSP tomato paste 1 TBSP toasted seasame oil 2 tsp minced garlic 1/2 tsp ground ginger 3/4 tsp sea salt 1/4 tsp black pepper 1/2 tsp red pepper flakes Garnish with toasted or plain sesame seeds and green onions *1 tbsp cornstarch (if you choose to thicken sauce)
Instant Pot Instructions: Place chicken thighs in pot with 1 tsp sesame oil. Set to saute. While chicken is browning, whisk all ingredients except garnishes in a small bowl. When ingredients have been mixed, pour over chicken. Set Instant Pot to Manual for 14 minutes. Flip top to seal. When cooking cycle is complete, natural release for 10 minutes, then quick release. Serve on top of suggested items below.
Crock Pot Instructions: Place the chicken at the bottom of the crock pot and turn on low heat. Place all the remaining ingredients (minus the sesame seeds) in a food processor, blender, or whisk together. Pour mixture over the chicken. Make sure to turn the chicken around so all of the chicken is coated. Cook the chicken for approximately 4 hours. Remove the chicken and cut into pieces Take the sauce that was in the crockpot and transfer to a small sauce pan. Cook for about 15-20 minutes on medium heat until the sauce thickens Pour over your chicken and sprinkle with chopped green onions and sesame seeds.
Serving Suggestions: Pictured: Coconut Steamed Veggies. Or Brown Rice, Quinoa, Roasted Broccoli or Coconut Cauliflower Rice