Slow Cooker Sunday: Soy and Ginger Chicken
¼ cup soy sauce
2 tablespoons brown sugar
2 teaspoons garlic, minced
1 tablespoon ginger, minced
1 yellow onion, chopped
1 tablespoon balsamic vinegar
1 teaspoon ground coriander
coarse salt and pepper, to taste
1¼ pounds boneless, skinless chicken thighs
2 carrots, peeled and sliced
2 cups jasmine rice, cooked
1 tablespoon cornstarch
¼ cup water
¼ cup fresh cilantro, chopped
1) In a slow cooker, stir together soy sauce, sugar, garlic, onion, vinegar, coriander, and salt and pepper. Add chicken and carrots, toss to coat. Cover and cook on low until chicken is tender, about 6 hours.
2) Cook rice according to package instructions.
3) in a small saucepan, whisk cornstarch with water. Ladle about half of the cooking liquid from the slow cooker into the pan; whisk to combine. Bring to a boil; cook until thickened, about 1 minute.
4) Serve the chicken with sauce and white rice and garnish with cilantro. Enjoy!