Thursday, February 16, 2012

Crockpot Chicken Teriyaki

This one is good and oh so simple...!

Ingredients (serves 2)
  • 6 boneless skinless chicken thighs
  • 1/2 cup brown sugar
  • 1/4 cup soy sauce
  • 2 tbsp cider vinegar
  • 1/4 tsp ground ginger
  • 2 cloves garlic finely chopped
  • 1/4 tsp black pepper
  • 1 tsp cornstarch
  • Water 
  • Cooked brown rice
Directions
  1. Add the chicken thighs to the Crockpot
  2. Mix together the soy sauce, vinegar, sugar, ginger, garlic and pepper in a bowl, then add to the Crockpot
  3. Cook on low for 3-4 hours
  4. Remove chicken from Crockpot and keep warm
  5. Pour the remaining fluid from the Crockpot into a saucepan, bring to a boil
  6. Combine the cornstarch and water to a smooth paste, then add the cornstarch mixture gradually to the cooking sauce until it thickens
  7. Serve chicken on a bed of brown rice and top with the sauce.
I'd like to credit this fabulous recipe to Lake Lure Cottage Kitchen. I made very little changes. I did cook up some red bell pepper and green onions to add to our dish which complimented it nicely.

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