1/3 cup soy sauce
2 tablespoons dark-brown sugar
5 garlic cloves, thinly sliced
2/3 cup fresh cilantro, chopped
1 piece fresh ginger (about 2 inches long), peeled and cut into thin strips
2-3 scallions, thinly sliced on the diagonal (1/2 cup packed)
1 tablespoon balsamic vinegar
1 teaspoon ground coriander
1/2 teaspoon ground pepper
6 chicken breasts
2 medium carrots, thinly sliced crosswise
Can divide into 2 bags.
Combine soy sauce, sugar, garlic, cilantro, ginger, 1/2 cup scallions, vinegar, coriander, pepper, chicken and carrots into a Ziploc bag.
Thaw enough to remove from the bag and put in the slow cooker. Cook on low until chicken is tender, 6-8 hours. Serve over rice.
If thicker sauce is desired, whisk 1 T cornstarch with 1 T water together and add at the end of cooking.