Ingredients

3 pounds skinless chicken breast halves
1 1/4 inches fresh ginger root peeled, and finely chopped
2 garlic cloves minced
1/2 C. soy sauce
1/2 C. honey
3 Tbsp. dry sherry
2 Tbsp. cornstarch

Cooking Instructions

Mix ginger, garlic, soy sauce, honey, and sherry in a small bowl. Dip chicken pieces into sauce, place chicken in crock pot and pour remaining sauce over it. Cover and cook on low. Will be ready in about 6 hours. Remove chicken to warm serving dish. Pour juices into skillet. Blend cornstarch with a little of the cooled sauce, then whisk into skillet. Cook over low heat until thickened. Pour a little sauce over chicken and pass remainder. Serve over hot rice.
 
 
"For life is more than food, and the body more than clothing." (Luke 12:23)