Teriyaki Chicken

This just came to me in a TOH email. I'm posting it here for safe keeping to try soon.

• Ready In: 5 hrs 5 mins
• Serves: 6
• Yields: 6

Ingredients

• 12  boneless skinless chicken thighs (about 3 pounds)
• 3⁄4 cup sugar
• 3⁄4 cup soy sauce
• 6  tablespoons cider vinegar
• 3⁄4 teaspoon ground ginger
• 3⁄4 teaspoon  minced garlic
• 1⁄4 teaspoon pepper
• 4 1⁄2 teaspoons cornstarch
• 4 1⁄2 teaspoons cold water
•  hot cooked rice (optional)

Directions

1. 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 for 4-5 hours or until chicken is tender.
2. Remove chicken to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and rice if desired.