1 tablespoon soy sauce
1 tablespoon vegetable oil
2 boneless skinless chicken breast halves
1 tablespoon Worcestershire sauce
1/4 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper
1/2 cup sesame seeds
1/4 cup chopped onion
1 tablespoon cider vinegar
1/4 cup rice wine or white wine
To Make Rice: Heat oil in a large saucepan over medium heat. Brown chicken and cook until chicken is no longer pink, about 5 minutes. Remove chicken, set aside and place in shallow bowl with brown sauce.
In a small bowl, combine soy sauce, vegetable oil, brown chicken, Worcestershire sauce, crushed red pepper, black pepper, sesame seeds, onion, vinegar, and rice wine. Mix well. Transfer chicken and vegetables to a large silver bowl and arrange over sauce.
Return chicken, vegetables, wine mixture, chicken breast and wine mixture to grease or water sprayed tray and cube remaining ingredients.
Place chicken and vegetables in large slow cooker. Season with crushed red pepper, Worcestershire salt and black pepper. Pour sauce egg mixture over all and stir to coat.
Cover and cook on Low/Medium 2 to 3 hours, stirring once during last 20 minutes of cooking time. Serve over rice and vegetables.