Five Flavors Chicken
by Sharon Barbour

3 pounds chicken breast halves without skin (I used boneless)
1 1/4 inch piece fresh ginger root, peeled and finely chopped
2 cloves garlic, minced (I used 4)
1/2 cup soy sauce
1/2 cup honey
3 tablespoons dry sherry
2 tablespoons cornstarch

Mix ginger, garlic, soysauce, honey, and sherry in a small
bowl. Dip each piece of chicken into sauce; place chicken in
crockpot and pour remaining sauce over it. Cover and cook on
LOW. Chicken should be ready in about 6 hours.

Remove chicken to warm serving dish. Pour juices into skillet.
Blend cornstarch with a little of the cooled sauce, then whisk
into skillet. Cook over low heat until thickened. Pour a little
sauce over chicken, and pass remainder in a pitcher.

By the way, this reheats great in the microwave. I think it
would be great, too, if you sprinkled a gew sesame seeds (for
looks) on top before serving.

Ya'll come back now!