This sticky, sweet and tangy chicken recipe uses boneless, skinless chicken thighs instead of chicken breasts. You’ll find the meat is juicer and MUCH less expensive! Yields 8 Servings
3 lbs of boneless skinless chicken thighs
¾ cup sugar
¾ cup regular or reduced-sodium soy sauce
⅓ cup cider vinegar
1 garlic clove, minced
¾ tsp. ground ginger
4 ½ tsp. cornstarch
4 ½ tsp. cold water
1 bunch scallions
Place chicken in a 4-qt. slow cooker. In a small bowl, combine sugar, soy sauce, vinegar, garlic, ginger and pepper; pour over chicken. Cook, covered, on low 4-5 hours or until chicken is tender. Remove chicken to a serving platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring cooking juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. Toss the chicken in the sauce, saving some to pour over the rice. Thinly slice the green portion of the scallion and top the chicken with the scallions and sesame seeds. Serve the chicken up over hot rice.
In order to make this ahead of time, in a large gallon sized freezer bag, place the chicken, and combine the sugar, soy sauce, vinegar, garlic, ginger and pepper and pour over the chicken in the bag. Seal the bag, removing as much air as possible. Rub the chicken through the bag, rubbing the marinade over and into chicken. Store the bag flat in the freezer until frozen through, then you can stand it up until you’re ready to use it. When it comes to the day you decide to serve the chicken, cook on low for 8 hours, and then follow the rest of the steps for preparing the sauce the same as above.