Chicken Clay Pot
1/4 cup brown sugar, packed
1 cup chicken broth (divided)
1/4 cup soy sauce
3 tbsp fish sauce
2 tbsp rice wine vinegar
1 tsp lemon juice
1 tbsp arrow root
1 tsp garlic powder
1 tsp ground ginger
1 lb chicken breasts
1 bag unshelled, frozen edemame
Heat a pot over low heat. Combine 1/2 chicken broth, with the soy sauce through ground ginger. Add brown sugar and melt slowly over medium heat, stirring
frequently to avoid sticking and burning. Add the soy sauce mixture, stirring to combine.
Add the chicken to the slow cooker and toss with sauce. Add the edemame. Add the remaining chicken broth as need. Cook on high 3-4 hours.
Adapted from this Epicurious recipe.
