The flavors in this dish were absolutely fantastic. The original recipe calls for chicken breast that you dice and/or shred to serve over rice. I had some bone-in chicken thighs available at home, so that's what we decided to make instead. We obviously had rice and egg rolls too, because, we can never say no to that with an Asian-inspired dishes!
Ginger Soy Chicken-adapted from Keeping Up with the Joneses
Total Time: 7 Hours
Serves 4-6 depending on chicken amount
- 4-6 bone-in chicken thighs, or 1-2 pounds chicken breasts, diced
- 2 tablespoons ginger, freshly grated
- 3/4 cup chicken broth
- 1/4 cup plus 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 garlic clove, minced
- 1/4 cup plus 2 tablespoons soy sauce
- 1/4 cup plus 1 1/2 teaspoons cold water
- 2 tablespoons cornstarch
Spray the inside of a 4-quart slow cooker with cooking spray. Place chicken in slow cooker and top with ginger, broth, honey, sesame oil, garlic and soy sauce. Cook on low 5-7 hours or until chicken is cooked through.
With a slotted spoon, remove chicken from slow cooker and keep warm on a foil wrapped plan. Strain juices from slow cooker with a mesh colander into a large saucepan. In a small bowl, whisk water and cornstarch until smooth; pour into saucepan. Cook over high heat until bubbly and slightly thickened, adding more cornstarch if necessary.
Serve by pouring sauce over chicken. Serve with rice.