This has potential. I used BleuBelle's sauce suggestions (more or less: 1/3 C soy sauce, 1/3 C brown sugar, 2/3 C water, 3 big cloves of minced garlic, 1 T jarred minced ginger and 2 T Thai fish sauce, plus some crushed red pepper flakes) with 3 lbs of boneless, skinless thighs (more moist than breasts). I was in a rush, so didn't brown the thighs as thoroughly as I could have; the dish would have been tastier if I'd done that. I used the sauce mixture to deglaze the pan before adding it to the slow cooker, and cooked for 7 hours or so on low. I'm still not quite happy with the sauce; it was indeed very salty, although not inedible. I never have low-sodium soy sauce around, though. When the cooking time was over I tasted the sauce and thought it was a bit watery; I think that the water should definitely be replaced with something more flavorful, either fruit juice (pineapple, maybe, as other people have suggested, or fresh-squeezed orange; not sure I'd add actual chunks of fruit) or chicken stock. I took the meat out and reduced the sauce in a pan on the stove, which definitely boosted the flavor but left me with not as much sauce as I would have liked. I added steamed green beans and toasted slivered almonds, then served it over white rice. (The name has to go, though. "Oriental" went out of use about twenty years ago.) Not bad, but I think I'll keep looking. Thanks though.
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This has potential. I used BleuBelle's sauce suggestions (more or less: 1/3 C soy sauce, 1/3...