Red Asian Chicken
Makes 6 Servings






















Ingredients

3 lb bone-in skinless chicken thighs

1 bunch green onions, chopped into 2-inch pieces (white parts)

3 cloves garlic, crushed

1/2 cup dry sherry

1/3 cup low sodium soy sauce

1/4 cup brown sugar, packed

2 tbsp fresh ginger, grated and peeled

1 tsp Chinese five-spice powder

1 tsp cornstarch plus 1 tbsp water (optional)

Directions

1. In a small bowl combine sherry, soy sauce, sugar, ginger, five-spice powder, garlic, and white parts of green onions. Mix well.

2. In 5- to 6-quart slow cooker add chicken thighs and coat with sherry mixture. Cover slow cooker with lid and cook on low 8 hours or on high 4 hours.

3. Transfer the cooked chicken to a large plate and let rest. Strain the sauce into a small saucepan through a fine strainer.

4. Bring the sauce to a boil and simmer on low heat until reduced in half. If you want the sauce thick, add 1 tsp of cornstarch desolved in 1 tbsp water and bring everything to a boil.

5. Pour the sauce over the chicken, sprinkle with chopped green onions and sesame seeds if desired.