Ingredients
- 2 garlic (cloves minced)
- 1 1/4 ginger root peel (fresh)
- 800 gr chicken breast without skin (halves)
- 120 ml honey
- 120 ml soy sauce
- 45 ml dry sherry
- 16 gr cornstarch
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.
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