This chicken recipe reminds me of my last trip to Hawaii. When my family started making the yummy noises, I knew I had a winner.
4-6 chicken breasts or thighs (frozen or thawed)
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-lime soda (I double the soda to 1/2 cup)
2 Tblsp soy sauce
2-3 Tblsp minced garlic
1 tsp pepper
2 Tblsp cornstarch
2 Tblsp water
4-6 cups prepared long grain rice – white or brown – follow package directions
2-3 cups broccoli florets, steamed
1 cup shredded/julienned carrots
Preparing the chicken
Spray slow cooker with non-stick cooking spray.
Place chicken inside slow cooker. (Six Sisters’ Stuff used frozen chicken, I used thawed chicken)
Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper. Pour over chicken in slow cooker.
Cook on low for 6-8 hours or high for 4-5 hours, if using frozen chicken. For thawed chicken, cook on low 5-6 hours, on high for about 4 hours
Prepare rice (according to package directions) and steam/boil your veggies. We like broccoli & shredded carrots (throw the carrots in with the broccoli for the last 1 minute of cooking), but you can pick your favorite veggies here (zucchini, snow peas, stir fry mix, etc)
Take chicken pieces out of slow cooker and lightly shred in a bowl. Set aside.
Pour remaining sauce from slow cooker into saucepan.
Place saucepan over high heat.
Mix together corn starch and water, pour into saucepan, and mix well.
Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. You’ll need to watch the sauce and whisk it occasionally.
Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
We like to serve this buffet-style, but you could build the rice bowls before bringing them to the table. Rice in first, followed by veggies, top with shredded chicken & drizzle with sauce.