Friday, November 11, 2011

Crockpot Chicken Teriyaki

This is one of my favorite recipes, and it is extremely easy.  I don't have much else to say about it!  Rating 9/10.

  • 3 lbs of boneless skinless chicken thighs or breasts
  • 1 cup soy sauce
  • 2/3 cup of sugar
  • 1/3 cup apple cider vinegar
  • 3/4 tsp ground ginger
  • 3 cloves garlic- minced
  • a few pinches of pepper
  • 1 tbsp corn starch or arrowroot powder
  • Green onions- chopped
  • 1 red onion- cut into strips
Combine all of the ingredients EXCEPT for the cornstarch in a crockpot.
Cook on high for around 3-4 hours or on low for 6 hours, or until the meat is fork tender.
If desired, add in cornstarch to thicken the sauce.
Heat up a small pan, add 1/3 cup of the juice from the crockpot and the red peppers.  Cook until heated through.
Serve the chicken and pepper over rice and garnish with green onions.

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