After being introduced to this Vietnamese dish a few months ago, I decided to give it a try in my own kitchen. This recipe did not disappoint!
*1 pound chicken breast (I used rotisserie chicken for ease, but grilled might make it ever more of a home run)
*1/4 tsp Kosher salt
*1/8 tsp black pepper
*1/4 cup reduced sodium soy sauce
*1 tbsp light brown sugar
*3 garlic cloves (I use the pre-minced)
*1 fresh jalapeno
*shredded carrots (save yourself and buy them pre-shredded)
*cucumbers sliced thinly
*cilantro to taste
*choices to serve it on – hoagie roll, brown rice, over romaine lettuce
Season the chicken with salt and pepper and place in the slow cooker. In a small bowl, combine the soy sauce, brown sugar, garlic, and jalapeno (I left this out). Pour mixture over the chicken. Cover and cook on low for 4-6 hours on low. Shred chicken with 2 forks when done cooking. To serve, place chicken mixture over rice, a salad, or in a hoagie roll. Top with cucumbers, carrots, and cilantro.
Since I used rotisserie chicken, I only put the chicken with the sauce in the crockpot for about 45 minutes on high. I hope you love it!! -Amy
(adapted from Skinnytaste: Fast and Slow Cookbook by Gina Homolka)