Mongolian Chicken

Rice wine: use Kikkoman Thai Sweet chili sauce Cal 2400 Carbs: 211 Protein: 299 Fat: 44

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Step 1

1. Add chicken to pot 2. Whisk all sauce ingredients (except cornstarch) - pour 1 cup over chicken 3. Cook chicken - 7 hrs on low 4. Shred chicken 5. Add cornstarch to sauce. Bring sauce to boil and simmer until thickened 6. Cook an additional 30 min on low