Here is a dish that is easy to make, is inexpensive and has an Asian flair. Put the following ingredients into a crock pot and stir together: 1/4 cup of brown sugar, 1/4 cup balsamic vinegar, 1 tablespoon soy sauce, 1 tablespoon freshly grated ginger, 1/4 teaspoon of crushed red peppers and 1 or 2 cloves of minced garlic.
Add 1 1/2 lb boneless chicken breasts with extra fat trimmed.
Cook with lid for 3 hours on high or 6 or more hours on low. As the chicken cooks it will create its own broth. Turn occasionally to ensure all parts soak in the mixture. When done, shred the chicken (it should almost fall apart on its own), and place back in the broth.
To assemble, place a scoop of freshly made white rice on a section of Boston lettuce. Top with shredded chicken, a couple orange slices and some chopped green onions. For extra flavor, ladle on a small amount of the extra broth.
Fold two sides of the lettuce together, and eat like a taco, or use a fork.