Wednesday, May 8, 2013

Chicken Teriyaki bowls

Teriyaki sauce

1/2 c soy sauce
1/2 c sugar
1/4 c cider vinegar 
1/2 t ginger 
1/4 t black pepper 
1/2 t garlic pwd
1 T corn starch 
2 T water 

Boil the all ingredients except corn starch and water. Mix the starch and water together and add to boiling soy sauce mixture. 

Pour teriyaki sauce in the crock pot. Add chicken thighs. Cook on low for 4-6 hrs. Until the chicken is moist and easily shredded. 
Serve over rice. We like to add frozen mixed veggies too. 

1 comment:

elise said...

this is almost exactly like my recipe, i use fresh ginger (about a Tbl), and a little more corn starch. but i usually cook the chicken up on the skillet, pull it out, mix all the sauce ingredients together, and pour it into the hot skillet, it comes together in about 2 minutes, add the chicken back in (i usually do boneless/sminless), and serve.

ps, we (even the kids) love it over a huge green salad instead of rice too.