A simple, fast and frugal (low fat too) chicken dish that can be adapted to your family's tastes.
3-4 boneless, skinless chicken thighs
1/4 cup chicken stock
1 tsp. soy sauce
1 tsp. rice wine vinegar
2 tsp. finely grated ginger root
1 large or 2 small garlic cloves, sliced thinly
1 Tbsp. honey
2 Tbsp. lemon juice
1 tsp. hot sauce
1 lemon, sliced
1 Tbsp. corn starch
1 Tbsp. water
Add stock, soy sauce, wine vinegar, ginger, garlic, honey, lemon juice and hot sauce to bottom of crock pot. Lay chicken thighs on liquid and cook on high for 4 hours. Turn crock pot to low setting, lay lemon slices over the chicken and cook for 1/2 hour. Mix starch and water together and mix into liquid in crockpot. Continue to cook on low for another 1/2 hour. Shred chicken into bit sized pieces. Serve over cooked rice. Garnish with more lemon slices or chopped chives. This recipe will serve 3-4 people and can be doubled or tripled. Add more lemon juice or hot sauce according to taste.