Ingredients

⅓ c. rice wine (mirin)

⅓ c. soy sauce

⅓ c. toasted sesame oil

1 tbsp. coconut sugar

2 lb. skinless, boneless chicken breasts

8 clove garlic

1 piece fresh ginger

4 c. frozen cooked white rice

1 lb. broccoli florets

Sliced green onions and red chiles (optional)

Directions

1. In small bowl, whisk rice wine (or mirin), soy sauce, toasted sesame oil, and coconut sugar. In 6-quart slow cooker bowl, layer chicken breasts, soy mixture,  garlic, and fresh ginger.
2. Cover bowl with lid and cook 5 to 6 hours on low, until chicken is tender. Transfer chicken to cutting board; shred and return to slow cooker bowl. Serve chicken mixture with warmed brown rice and steamed broccoli florets.
3. Garnish with sliced green onions and red chiles.