3 pounds chicken breast halves without skin
1 1/4 inch fresh ginger root, peeled and finely chop
2 cloves garlic, minced
1/2 cup soy sauce
1/2 cup honey
3 tablespoons dry sherry
2 tablespoons cornstarch
Mix ginger, garlic, soy sauce, honey and sherry in a small bowl. Dip chicken pieces into sauce; place chicken in crockpot and pour remaining sauce over it. Cover and cook on low. Will 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. Serve over hot rice.
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