My family must top some list of the world’s pickiest eaters. (Maybe there’s a Guinness Record for that…hmmm?) There’s my husband with his broccoli-phobia and texture problems. Me, who has an almost un-American palate – no potatoes, beans, pickles, and only the occasional piece of red meat. And of course our daughter, who mainly survives off of PB&Js and chicken nuggets. (seriously, who doesn’t like Mac’n’cheese?!) One thing we can all agree on? This recipe!
12 boneless, skinless chicken thighs (2 packages)
¾ cup sugar or Splenda
¾ cup soy sauce
6 T cider vinegar
¾ tsp ground ginger
¾ tsp garlic powder
¼ tsp pepper
3 T cornstarch
3 T cold water
Place half of the chicken thighs at the bottom of the Crockpot. In a small bowl, combine sugar, soy sauce, vinegar, ginger, garlic, and pepper. Pour half of the mixture over chicken, add the rest of the thighs and pour the rest of the mixture over. Cover and cook on low, 4-6 hours, until chicken is tender.
Add about 2 cups of cooking liquid to a small saucepan and bring to a boil. Combine cornstarch with water to form a paste; whisk into sauce, continuing to boil about 2 minutes, until sauce thickens. Serve chicken over rice with sauce.
*Recipe from Taste of Home
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