This dish is quick and easy and tastes like you spent more time on it than you actually did. I like to serve it over quinoa but you could also serve it with rice or noodles.
6 boneless, skinless chicken breasts
1/3 cup cornstarch
4 cloves garlic, minced
1-inch knob fresh ginger, peeled and minced
1/4 cup packed brown sugar
1 tsp Tabasco sauce
1/2 cup light soya sauce
2 cups water or broth (I use water + 1 tsp low-sodium Better than Bouillon)
Green onions, sliced, to top.
Chop chicken breast into large chunks and combine with cornstarch in slow cooker until chicken is completely coated.
Add remaining ingredients and mix well.
Cook on high heat for 4 hours.
Top with thinly sliced green onions.
That's it! It's so easy. It travels well for work lunches. Shawn even eats it cold (I do not recommend). My favourite way to have this dish is served over quinoa with lots of steamed broccoli and fresh pineapple.