Modified from Simple and Delicious
2 1/2 lbs chicken (they used skinless, bone-in chicken thighs and skinless drumsticks...I used boneless, skinless, chicken breasts)
2 medium carrots, sliced
1/2 cup onion, diced (they used green onions)
1/3 cup soy sauce
2 tbsp brown sugar
2 inches of fresh ginger, sliced (I didn't like this as the ginger then was gross to eat as it is so fibrous...I plan to either used powdered next time or grate this into it rather than slice it)
5 minced garlic cloves
1 tbsp balsamic vinegar
1 tsp ground coriander
1/2 tsp pepper
1 tbsp cornstarch
1 tbsp cold water
Hot cooked rice
Place chicken, carrots and onion in crock pot. Combine soy sauce, sugar, ginger, garlic, vinegar, coriander and pepper in a small bowl. Pour over the chicken and veggies. Cover and cook on low for 5-6 hours.
Remove chicken to keep warm. Pour juices into a saucepan and bring to a boil. Combine cornstarch and water and gradually stir into pan. Bring to a boil, cook for 1-2 minutes or until thickened.
Serve with chicken and rice.
Makes 4 servings.