Ingredients
1 kg (2.2 lb) chicken thighs
1 tsp garlic, crushed
2 tsp ginger, crushed
½ cup honey
½ cup reduced-sodium soy sauce [I've used bit more than this!]
¼ cup rice wine vinegar [I've used Apple Cider Vinegar or White Wine Vinegar]
¼ tsp black pepper
1 kg (2.2 lb) chicken thighs
1 tsp garlic, crushed
2 tsp ginger, crushed
½ cup honey
½ cup reduced-sodium soy sauce [I've used bit more than this!]
¼ cup rice wine vinegar [I've used Apple Cider Vinegar or White Wine Vinegar]
¼ tsp black pepper
The changes I made:
1. I used chicken breasts and cut each in half. Chicken thighs might be ok too (but might release too much fat into the sauce?)
2. Add sauce: I free-styled a bit with the sauce: in addition to the ingredients lists, I added chopped onions, some sriracha chill sauce and sweet Chili sauce, some water (didn’t have enough soy sauce); I of course also added sliced fresh chilies!
3. Add veg: An hour before end-time I added some battened carrots, sliced peppers & sweetcorn; could also add peas.
4. Thicken: Ten minutes or so before the end, I mixed in a tablespoon of cornflour+cold water paste to thicken the sauce.
5. Timing: Probably no more than 3 hours max on high needed in my super-fast slow cooker, in fact probably a bit less as my chicken was a bit over I’d say.
Interestingly, on slow cooker costs, I came across this comment on a cooking FB page - if true, that settles it:
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