Wednesday, June 26, 2013

June 26-Crock Pot Teriyaki Chicken

The perfect meal for warm summer nights when you don't want to heat up your menu without heating up the entire kitchen.

Crock Pot Teriyaki Chicken
Adapted from the original recipe from Lake Lure Cottage Kitchen
2lb boneless, skinless chicken breasts cut into large chunks
2/3 cup sugar
2/3 cup soy sauce
4 tbsp apple cider vinegar
1/2 tsp ground ginger
1/2 tsp minced garlic
1/4 tsp pepper
3 1/2 tsp cornstarch
3 1/2 tsp cold water

1. Combine the sugar, soy sauce, vinegar, ginger, garlic, and pepper in a slow cooker. Add chicken and stir through so that chicken is coated. Cover and cook on low for  about 4 hours, or until chicken is cooked.
2. Transfer liquid to a sauce pan (It may help to remove the chicken and pour the liquid directly into the pan. Return chicken to slow cooker.) Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir the mixture into the sauce until thickened.
3. Return sauce to pot and mix through.
4. Serve with Jasmine rice.

1 comment:

  1. Ahh yum, this looks great. Love a bit of of Teriyaki Chicken