Tuesday, January 12, 2010

Asian Chicken

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
2 tablespoons vegetable oil
1/3 cup soy sauce
2 tablespoons brown sugar
2 tablesspoons water
1 garlic clove, minced (or 1/8 garlic powder)
1 teaspoon ground ginger
1/4 cup slivered almonds, optional

In a large skillet over medium heat, brown the chicken in oil on both sides. Transfer to a 5 quart slow-cooker. Combine the soy sauce, brown sugar, water, garlic and ginger; pour over chicken. Cover and cook on low for 5 hours or until chicken juices run clear. Remove chicken to a serving platter; sprinkle with almonds.

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