Teriyaki Chicken

3-6 boneless skinless chicken breasts (or thighs)
3/4 cup sugar
3/4 cup soy sauce
6 Tbsp. cider vinegar
3/4 tsp. ground ginger
3/4 tsp. minced garlic
1/4 tsp. pepper
5 tsp. cornstarch
5 tsp. cold water
Hot cooked rice

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 4-5 hours or until chicken juices run clear.
Remove chicken to a serving platter; keep warm. Transfer cooking juices to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and rice. Yield: 6 servings.

We had this for dinner tonight since late schedule Sunday's are crock pot Sundays. I would add more cornstarch and water next time as the sauce really didn't thicken.