Tofung Woo Chicken

• 6 boneless skinless chicken breast halves
• salt and pepper
• 14 teaspoon ground ginger
• 1 garlic clove, minced
• 1 cup chicken broth
• 1 (8 ounce) can pineapple chunks in juice, drain and reserve juice
• 1 (4 ounce) can water chestnuts, drained and sliced
• 4 green onions, diagonally sliced
• 14 cup cornstarch
• 14 cup soy sauce
• 1 teaspoon vinegar
• 1 teaspoon sugar

1. Season chicken with salt and pepper.
2. Place in slow cooker.
3. Combine ginger, garlic, broth, juice from pineapple, vinegar, and sugar; set aside.
4. Arrange pineapple and waterchestnuts over chicken.
5. Pour ginger sauce over all.
6. Cover and cook on high for 1 hour; reduce heat to low and cook an additional 2 to 3 hours or until chicken is tender.
7. (This can be cooked up to 8 hours).
8. Add green onions.
9. Dissolve cornstarch in soy sauce.
10. Stir into pot.
11. Cover and cook on high for 10 to 15 minutes or until slightly thickened.
12. Prep time does not include cooking time (4 to 8 hours).

chicken, salt, ground ginger, garlic, chicken broth, pineapple, water chestnuts, green onions, cornstarch, soy sauce, vinegar, sugar

Taken from www.food.com/recipe/tofung-woo-chicken-140469 (may not work)