Tofung Woo Chicken

Tofung Woo Chicken

Time: 15 mins

Ingredients

  • 6 boneless skinless chicken breast halves
  • salt and pepper
  • 1/4 teaspoon ground ginger
  • 1 garlic clove, minced
  • 1 cup chicken broth
  • 1 (8 ounce) can pineapple chunks in juice, drain and reserve juice
  • 1 (4 ounce) can water chestnuts, drained and sliced
  • 4 green onions, diagonally sliced
  • 1/4 cup cornstarch
  • 1/4 cup soy sauce
  • 1 teaspoon vinegar
  • 1 teaspoon sugar

Directions

  • 1 Season chicken with salt and pepper. Place in slow cooker.
  • 2 Combine ginger, garlic, broth, juice from pineapple, vinegar, and sugar; set aside.
  • 3 Arrange pineapple and waterchestnuts over chicken.
  • 4 Pour ginger sauce over all.
  • 5 Cover and cook on high for 1 hour; reduce heat to low and cook an additional 2 to 3 hours or until chicken is tender. (This can be cooked up to 8 hours).
  • 6 Add green onions. Dissolve cornstarch in soy sauce. Stir into pot.
  • 7 Cover and cook on high for 10 to 15 minutes or until slightly thickened.
  • 8 Prep time does not include cooking time (4 to 8 hours).
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