- 3 lbs of boneless skinless chicken thighs or breasts
- 1 cup soy sauce
- 2/3 cup of sugar
- 1/3 cup apple cider vinegar
- 3/4 tsp ground ginger
- 3 cloves garlic- minced
- a few pinches of pepper
- 1 tbsp corn starch or arrowroot powder
- Green onions- chopped
- 1 red onion- cut into strips
Combine all of the ingredients EXCEPT for the cornstarch in a crockpot.
Cook on high for around 3-4 hours or on low for 6 hours, or until the meat is fork tender.
If desired, add in cornstarch to thicken the sauce.
Heat up a small pan, add 1/3 cup of the juice from the crockpot and the red peppers. Cook until heated through.
Serve the chicken and pepper over rice and garnish with green onions.
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