2 pounds boneless skinless chicken breasts, cubed
3/4 cup low-sodium soy sauce
3/4 cup brown sugar
1/2 cup rice vinegar
3 garlic cloves, minced
3/4 teaspoon ginger paste (or 1 teaspoon ground, dried ginger)
2 tablespoons cornstarch
1/4 cup water
1/4 cup scallions, diced

Place cubed chicken in bottom of the slow cooker.

Whisk together next five ingredients (soy sauce, sugar, rice vinegar, garlic and ginger paste). Pour over chicken and stir to combine.

Cover and cook on low for four hours.

Using a slotted spoon, remove chicken. Turn slow cooker to high. In another dish (or coffee mug) mix cornstarch with water until smooth with no lumps. Pour the cornstarch slurry into sauce, stirring to combine.

Add the chicken back to the sauce and allow to come back to bubble, which thickens the sauce and coats the chicken.

Serve over white rice and dress with scallions.

Serves 4-6.