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Soy-Ginger Chicken

 Soy-Ginger Chicken
Bone-in chicken becomes moist and tender when cooked with sliced carrots and green onions in a rich ginger-soy sauce that’s brightened with brown sugar, balsamic vinegar and coriander. —Kael Harvey, Brooklyn, New York
4 ServingsPrep: 25 min. Cook: 5 hours

Ingredients

  • 4 bone-in chicken thighs (about 1-1/2 pounds), skin removed
  • 4 chicken drumsticks (about 1 pound), skin removed
  • 2 medium carrots, sliced
  • 4 green onions, thinly sliced
  • 1/3 cup soy sauce
  • 2 tablespoons brown sugar
  • 1 piece fresh gingerroot (about 2 inches), peeled and thinly sliced
  • 5 garlic cloves, minced
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon ground coriander
  • 1/2 teaspoon pepper
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • Hot cooked rice and minced fresh cilantro

Directions

  • Place chicken, carrots and green onions in a 3-qt. slow cooker.
  • Combine the soy sauce, brown sugar, ginger, garlic, vinegar,
  • coriander and pepper in a small bowl. Pour over top. Cover and cook
  • on low for 5-6 hours or until chicken is tender.
  • Remove chicken to a serving platter; keep warm. Pour juices into a
  • small saucepan. Bring to a boil. Combine cornstarch and water until
  • smooth; gradually stir into pan. Bring to a boil; cook and stir for
  • 1-2 minutes or until thickened. Serve with chicken and rice;

2 of 2

Soy-Ginger Chicken (continued)

Directions (continued)

  • sprinkle servings with cilantro. Yield: 4 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.