Step 1

Add chicken to the bottom of your slow cooker.

Step 2

Whisk together all of the Mongolian Sauce ingredients and pour 1/2 cup over chicken. Refrigerate the rest of the sauce. Cook on low for 5-7 hours or on high for 3-4 hours, or until chicken is tender enough to shred.

Step 3

When chicken is tender, remove to a cutting board and shred.

Step 4

Meanwhile, add reserved Mongolian Sauce to a small saucepan and whisk in 1 1/2 tablespoons cornstarch followed by all the liquid from the slow cooker. Bring to a boil then reduce to a simmer until thickened. Add shredded chicken back to slow cooker along with thickened sauce. Toss to combine.

Step 5

Let cook an additional 30 minutes on low to absorb sauce. Add salt to taste. Add additional Asian Sweet Chili Sauce for more sweet heat, Sriracha for spicier, brown sugar for sweeter if desired. Serve with rice and garnish with sesame seeds and green onions.