I must be on a Asian takeout kick, I feel like this is the 30th recipe I have posted that is a make at home take on Asian food. But really I never tire of them. If you keep a few key ingredients on hand you can make these types of meals in a flash, well a flash after letting it cook in the crockpot all day.
I used to purchase those frozen kits for easy Asian food at home, but not anymore. I don’t even want to see the ingredient lists on one of those anymore.
You could substitute boneless chicken thighs if you are more of a dark meat fan, but usually I can only get away with using dark meat in casseroles.
Serve the chicken over rice, you don’t want any of that delicious, sticky sauce going to waste. And because we are all trying to be healthier this time of year make sure to serve lots of fresh stir fried vegetables on the side.
- 2 lbs boneless chicken breasts
- ½ cup sugar
- ½ cup soy sauce
- 3 tablespoons cider vinegar
- ½ teaspoon ground ginger
- 1 clove minced garlic
- ⅛ teaspoon pepper
- 2 teaspoons cornstarch
- 2 teaspoons water
- Place chicken in the crockpot.
- In a medium bowl combine sugar, soy sauce, vinegar, ginger, garlic, and pepper. Pour over chicken and cook on LOW for 4-5 hours. (Some comments have noted they would have cooked it less, I suggest checking it at 3 hours, if possible)
- Carefully remove chicken from slow cooker, chop into cubes, and set aside.
- Strain the cooking liquid into a skillet and bring to a boil.
- In a small bowl whisk cornstarch and water until combined.
- Slowly add cornstarch mixture to boiling liquid and reduce to a simmer. Allow sauce to thicken for 2-3 minutes then toss the chicken back in.
- Coat chicken with sauce and let heat through.
Adapted from Lake Lure Cottage Kitchen