Ingredients
- 3 pounds chicken breast halves without skin
- 1 1/4 inch piece fresh ginger root, peeled and finely chopped
- 2 cloves garlic, minced
- 1/2 cup soy sauce
- 1/2 cup honey
- 3 tablespoons dry sherry
- 2 tablespoons cornstarch
Directions
Mix ginger, garlic, soy sauce, honey, and sherry in a small bowl. Dip each piece of chicken into sauce; place chicken in crockpot and pour remaining sauce over it. Cover and cook on LOW. Chicken should be ready in about 6 hours.
Remove chicken to warm serving dish. Pour juices into skillet. Blend cornstarch with a little of the cooled sauce, then whisk into skillet. Cook over low heat until thickened. Pour a little sauce over chicken, and pass remainder in a pitcher.
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Submitted 6/13/05.
Source: Sharon Barbour
Submitted By: Teresa Johnson
techgoddess@worldnet.att.net
Five Flavours Chicken