⅓ cup brown sugar
1 teaspoon chili flakes (optional)
1 tablespoon minced fresh ginger
3 tablespoons soy sauce
2 tablespoons cornstarch
2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
Directions
1. Combine brown sugar, chili flakes, ginger, soy sauce and cornstarch in a 6-quart slow cooker. Whisk until smooth.
2. Submerge chicken breast pieces in the mixture.
3. Cover and cook on high for 3 hours.
Serve with garlic rice.
Pro tip: You can complete steps 1 and 2 and put the chicken mixture in the freezer for up to two to three weeks. Thaw overnight and proceed with step 3.
Mark’s Legendary Lamb Roast: Comfort Food After a 10-Hour Grind
Homemade Fall Soup: Butternut Squash, Sweet Potato, and Carrot with a Kick
Creamy Tuscan Salmon with Garlic, Sun-Dried Tomatoes & Spinach
Low Carb Crustless Pizza Bowl – Your New Favorite Weeknight Dinner!
Why You Should Place a Glass of Salt and Vinegar in a Frequently Used Room
Beef Liver and Onions
