Crock Pot Oriental Chicken
4 pounds chicken breast cut up bite size
4 tablespoons vegetable oil
1/3 cup soy sauce
2 tablespoons brown sugar Maltitol/or sugar twin brown
2 tablespoons water
2 clove garlic -- minced
1 teaspoon ground ginger
1/4 cup slivered almonds
In a large skillet over medium heat, brown the chicken in oil. Transfer to a slow cooker. Combine the soy sauce, brown sugar, water, garlic, and ginger; pour over chicken.
Cover and cook on HIGH for 1 hour. Reduce heat to LOW; cook 4 to 5 hours longer or until the meat juices run clear. Remove chicken to a serving platter; sprinkle with almonds.
Spoon juices over chicken or thicken remaining sauce with gaur gum if desired.
4 pounds chicken breast cut up bite size
4 tablespoons vegetable oil
1/3 cup soy sauce
2 tablespoons brown sugar Maltitol/or sugar twin brown
2 tablespoons water
2 clove garlic -- minced
1 teaspoon ground ginger
1/4 cup slivered almonds
In a large skillet over medium heat, brown the chicken in oil. Transfer to a slow cooker. Combine the soy sauce, brown sugar, water, garlic, and ginger; pour over chicken.
Cover and cook on HIGH for 1 hour. Reduce heat to LOW; cook 4 to 5 hours longer or until the meat juices run clear. Remove chicken to a serving platter; sprinkle with almonds.
Spoon juices over chicken or thicken remaining sauce with gaur gum if desired.