INGREDIENTS:
1 lb boneless skinless chicken thighs
1 lb boneless skinless chicken breasts
1 cup soy sauce
1 cup water
1 cup sugar
1 Tablespoon Worcestershire sauce
1 inch piece fresh ginger, chopped
1 clove garlic, minced
Dash red pepper flakes
DIRECTIONS:
1. Combine all ingredients in a large Dutch oven. Place in refrigerator overnight or for at least six hours.
2. Transfer Dutch oven to the stove top and bring contents to a boil over high heat. Once boiling, turn the heat down to low, cover, and let simmer for 1 hour.
3. Remove chicken from pot and place on a cutting board.
4. Strain the ginger and garlic out of the pot, then bring the sauce to a boil over medium heat and cook until reduced by half. Turn off heat and let cool fifteen minutes.
5. Meanwhile, use two forks to shred chicken into bite-sized pieces. Return chicken to the pot and toss with sauce. Serve warm.
Source: The Wanderlust Kitchen
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