• 3-4 lbs. boneless skinless chicken thighs
• 1¾ c. sugar (or honey)
• ¾ c. soy sauce
• ¾ c. water
• 1/3 c. cider vinegar
• 1-4 garlic clove, minced
• 2 t. ground or fresh ginger
• 1/4 t. pepper
¼ c. cornstarch (optional)
¼ c. water
Mix all ingredients, and pour over chicken in crockpot. Cook on low for 4-5 hours. WHILE STILL BOILING, mix cornstarch and water, and mix into sauce. Shred chicken and serve over rice.
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