Tuesday, February 9, 2010

Shoyu Crock Pot Chicken

This can be prepared with just about any cut of chicken from legs to thighs to breasts to wings to a mix of all of them! Also to make it lower in fat just make sure to skin your chicken but be careful as doing so could make this dish not quite so succulent!

I like to throw this together the night before then let marinate in the refrigerator overnight. Not only does it really add to the flavor but it makes it so easy to get it started before running out the door in the morning.

4 to 5 lbs chicken pieces
1 medium onion, diced
2 cloves garlic, minced
1 cup gluten free soy sauce
1 cup brown sugar
1 tsp ground ginger (can increase to 2 tsp or more if you really like ginger - my husband doesn't so I cut back on this)
1 tbs chili flakes (can decrease this if you do not like spicy food)

2 tbs corn starch
1/4 cup water

Combine all the ingredients except the corn starch and water and place into the crock pot.
Cook on low for 6 to 8 hours.
30 minutes before serving combine the corn starch and water to form a slurry.
Add the corn starch slurry to the crock pot and stir well.
Turn the heat to high for 30 minutes stirring occasionally or until the sauce is slightly thickened.
Serve with rice or rice noodles tossed in the sauce if desired.

3 comments:

I love getting comments so please let me know what you think!