Monday, June 11, 2012
This dish was easy and fast to make. Great for a weeknight dinner. I added about double the pepper flakes and the kids thought it was a little too spicy...I think they were still full from their McDonald's cheeseburger at 3:30 this afternoon and didn't want to eat if you ask me! My fault for spoiling their dinner...I thought it was delicious served with Jasmine rice, left over sauce over the rice and some corn.
2 pound boneless skinless chicken breast, or 6-8 pieces whole chicken thighs, legs or breasts
1 garlic clove, minced
1/4 teaspoon ground ginger, or 2 teaspoons fresh grated ginger
1/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/4 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
1. Slow Cooker Preparation: Put chicken in bottom of slow cooker. Cover with remaining ingredients. Cook 6-8 hours on low. Remove chicken and shred or cut into chunks. Return to slow cooker and stir to combine. Serve over rice and top with more crushed red pepper flakes.
2. Baked Preparation: Preheat oven to 375 degrees. Place the sauce ingredients (garlic, ginger, red pepper, apple juice, brown sugar, ketchup, vinegar, water, soy sauce) in a saucepan. Heat over medium high heat until boiling, then reduce heat and simmer for 5-10 minutes. Arrange the chicken pieces in a baking dish or casserole and pour the sauce over top. Bake for 45 minutes. During the last 15 minutes, baste the chicken a few times with the sauce.