Yield: 1 Servings
Measure | Ingredient |
---|---|
3 pounds | Chicken breast halves without skin |
1¼ \N | Inch fresh ginger root; peeled, finely chop |
2 \N | Cloves garlic; minced |
½ cup | Soy sauce |
½ cup | Honey |
3 tablespoons | Dry sherry |
2 tablespoons | Cornstarch |
Mix ginger, garlic, soy sauce, honey, and sherry in a small bowl. Dip chicken pieces into sauce; place chicken in crockpot and pour remaining sauce over it. Cover and cook on LOW. Will 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. Serve over hot rice. Posted to recipelu-digest Volume 01 Number 339 by James and Susan Kirkland <kirkland@...> on Dec 04, 1997