Yield: 1 Servings
|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|
|3 tablespoons||Dry sherry|
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