Five Flavors Chicken
Yield
servingsPrep
20 minCook
6 hrsReady
6 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
chicken breast halves, boneless, skinless
skinless |
|
| 1 ¼ | inch |
ginger root
peeled, finely chopped |
*
|
| 2 | cloves |
garlic
minced |
|
| ½ | cup |
soy sauce, tamari
|
|
| ½ | cup |
honey
|
|
| 3 | tablespoons |
sherry
dry |
|
| 2 | tablespoons |
cornstarch
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
chicken breast halves, boneless, skinless
skinless |
|
| 1.3 | inch |
ginger root
peeled, finely chopped |
*
|
| 2 | cloves |
garlic
minced |
|
| 118 | ml |
soy sauce, tamari
|
|
| 118 | ml |
honey
|
|
| 45 | ml |
sherry
dry |
|
| 3E+1 | ml |
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.
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 in a pitcher.
Serving Ideas : Serve with hot rice, steamed broccoli and fresh pineapple.
