-5-7 frozen, skinless breast pieces
-10 oz jar mango or apricot jam
-3T soy sauce
–2 chopped garlic cloves
–1 tsp. chili paste (usually found in the ethnic aisle, but you could use red chili flakes as a substitute)
–1 inch peeled and grated fresh ginger (or 1 tsp ground)
–2 cucumbers, peeled and diced
–1/2 red onion, chopped
- 1 can of water chestnuts (don’t have to include but I like them)
–1/2 tsp salt
to add later:
–2 mangoes, peeled and chopped (if you can’t find fresh mango, use frozen)
–romaine lettuce leaves
–2 T sesame seeds
Put the frozen chicken in. Add the jam, soy sauce, and chili paste. Chop the garlic, onion, and cucumber. Add that too.
Add spices and ginger.
Cover and cook on low for 6-8 hours, or high for 4-5. The meat is done when it shreds easily with a fork.
When fully cooked, shred the meat with two large forks, and serve 1/2 cup at a time on large romaine lettuce leaves. Add cubed mango, a squeeze of lime, and a sprinkle of sesame seeds.