Another easy and delicious dinner. This came together from things I had on hand, and turned out even better than I expected. We decided right away that it's a keeper.
3-4 large boneless chicken breasts, boneless thighs or bone-in serving pieces
3/4 cup peach jam
1/4 cup soy sauce
1 cup chicken broth
1 tablespoon minced or grated fresh ginger (or ginger paste from a jar)
1-2 teaspoons dark sesame oil
1-2 teaspoons minced garlic
1/2 teaspoon black pepper
1/2 teaspoon five spice powder (optional)
1/4 to 1/2 teaspoon crushed chile flakes (optional)
Place chicken pieces in a slow cooker (it's fine if they're still frozen). Combine all remaining ingredients in a bowl and whisk to combine. Pour glaze mixture over chicken and cook for 4 to 6 hours on low. Serve over steamed rice and top with extra sauce.
Note: I turned the chicken pieces a couple of times during cooking to make
sure both sides got well coated with the glaze, but I don't think that
was entirely necessary.
Variation - Spicy Orange Chicken: substitute orange marmalade for the peach jam and omit the ginger. Add chile flakes and a bit more garlic.
