Step 1

Add the soy sauce, honey, water, mirin, garlic and ginger to the insert of a 5-6 quart slow cooker. Stir until completely combined, then add the chicken and turn to coat.

Step 2

Place the lid on the slow cooker, then cook on low for 3-4 hours.

Step 3

Stir together the cornstarch and water, then add to the slow cooker. Stir it in as best as you can, and replace the lid quickly.

Step 4

Turn slow cooker to high and cook for 30 min - 1 hour more, until cooking liquid is thickened.

Step 5

Remove the chicken from the slow cooker, cut or shred, then return to the sauce. Serve over rice.

Step 6

Combine all ingredients not marked 'after cooking' in a gallon-sized freezer bag.

Step 7

Squeeze out extra air.

Step 8

Freeze flat for up to 3 months.

Step 9

Thaw completely before cooking as directed above.