CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
|
Crockpot, Poultry, Keeper |
4 |
Servings |
INGREDIENTS
3 |
lb |
Chicken breast halves without skin |
1 1/4 |
|
Inch fresh ginger root, peel and finely chop |
2 |
|
Cloves garlic, minced |
1/2 |
c |
Soy sauce |
1/2 |
c |
Honey |
3 |
tb |
Dry sherry |
2 |
tb |
Cornstarch |
INSTRUCTIONS
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.
~ -- End -- Message-ID: <Chameleon.960119185928.randell@randell.tricon.net>
Recipe by: Women's Day Crockery Cuisine Posted to MC-Recipe Digest V1 #633
by Vickie <ec628964@ix.netcom.com> on Jun 03, 1997
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