Ingredients

• 0.33 cups honey
• 0.25 cups lower-sodium soy sauce
• 6 medium garlic cloves
• 2 tablespoons dark soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon Sriracha chile sauce
• 1 tablespoon Shaoxing wine
• 2 teaspoons fresh ginger
• 2 teaspoons toasted sesame oil
• 0.5 teaspoons kosher salt
• 1.5 pounds chicken thighs
• 2 tablespoons tap water
• 1 tablespoon cornstarch
• 16 ounces lo mein noodles
• 3 large scallions
• white sesame seeds

Instructions

1. 1 Gather all ingredients.
2. 2 Stir together honey, soy sauce, garlic, dark soy sauce, oyster sauce, Sriracha, Shaoxing wine, ginger, sesame oil, and salt in a 6-quart slow cooker. Place chicken thighs in a single layer into the honey mixture.
3. 3 Cover and cook until chicken is tender, about 3 hours on HIGH and 5 hours on LOW.
4. 4 Stir together water and cornstarch in a small bowl until smooth. Transfer chicken from the slow cooker to a cutting board and shred with a fork.
5. 5 With slow cooker on HIGH, stir in cornstarch mixture until slightly thickened, about 30 seconds. Turn off slow cooker. Return shredded chicken to slow cooker along with cooked noodles and scallions; toss to coat.
6. 6 Divide noodle mixture evenly among 6 serving bowls, and garnish with scallions and sesame seeds.

Nutrition per serving