Oriental Chicken
1 broiler-fryer chicken (3 1/2 to 4 pounds), cut up
2 tablespoons vegetable oil
1/3 cup soy sauce
2 tablespoons brown sugar
2 tablespoons water
1 garlic clove, minced
1 teaspoon ground ginger
1/4 cup slivered almonds
In a large skillet over medium heat, brown the chicken in oil on both sides. Transfer the chicken to a slow cooker. Combine the soy sauce, sugar, water, garlic and ginger; pour over chicken. Cover and cook on high for 1 hour. Reduce heat to low; cook 4 to 5 hours longer or until the meat juices run clear. Remove chicken to a serving platter; sprinkle with almonds. Spoon juices over chicken or thicken if desired.
Yield: 4 to 6 servings
