Balsamic-Ginger Chicken slow cooked in a sweet and tangy balsamic-ginger sauce, served shredded, wrapped in lettuce leaves with rice oranges and scallions.
Combine sugar, vinegar, soy sauce, ginger, garlic, and cayenne pepper in a mixing bowl.
Place the thighs into the crock-pot and pour the sauce mixture over top of them. Toss, to coat.
Cook 4 to 6 hours on low or 2 to 3 hours on high, until the chicken, is cooked through and tender.
Before serving, cook the rice according to package directions.
While the rice is cooking, supreme the orange. Then cut the slices into quarters.
Shred the chicken into bite-size pieces and place them into a bowl. Ladle some of the cooking liquid into the bowl and stir to combine. Separate the leaves of the lettuce head. Fill the leaves with a spoon full of the chicken mixture, then top with a spoon full of rice. Garnish with orange pieces and sliced scallions.
Notes
You may want to use a crock-pot "condom" (also know bag as a liner) to line the crock-pot to ensure easy cleanup.Recipe adapted from Woman's Day Kitchen
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