12 Boneless skinless chicken thighs (about 3 pounds)
3/4 c. sugar
3/4 c. soy sauce
6 Tbsp. cider vinegar
3/4 tsp. ground ginger
3/4 tsp. minced garlic
1/4 tsp. pepper
4 1/2 tsp. corn starch
4 1/2 tsp. cold water
Place chicken in a 4 qt. slow cooker. In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on low for 4-5 hours, or until chicken is tender. Remove chicken to a serving platter; keep warm. Skim fat from cooking liquid. Place liquid in a saucepan and bring to a boil. Combine corn starch and water until smooth. Gradually stir into liquid and stir until sauce is thickened. Serve with chicken and rice.
* I think this serves a bigger group of people. It's been a while since I have made this, but I think I have always halved the recipe.
Got recipe from this site: http://lakelurecottagekitchen.blogspot.com
Submitter: Kristi Bradshaw
