Teriyaki Chicken - cooking recipe

Ingredients
    12 boneless skinless chicken thighs (about 3 pounds)
    3/4 cup sugar
    3/4 cup soy sauce
    6 tablespoons cider vinegar
    3/4 teaspoon ground ginger
    3/4 teaspoon minced garlic
    1/4 teaspoon pepper
    4 1/2 teaspoons cornstarch
    4 1/2 teaspoons cold water
    hot cooked rice (optional)
Preparation
    Place chicken in a 4-qt. slow cooker. In a large bowl, combine the sugar, soy sauce, vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender.
    Remove chicken to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and rice if desired.

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