Picture from: richestoragsbydori Image Credit: Dori |
Crock
Pot Teriyaki Chicken and Rice
“The chicken
is SO GOOD cooked in the crock pot. I would stick with chicken thighs though, I
don't know how good chicken breasts would be, and the thighs just fell apart. I
used boneless but there is no reason you can get the ones with bones in the
just take off the skin.” Dori
Ingredients:
12 Boneless
Chicken Thighs
¾ cup of
sugar
¾ cup of soy
sauce
5 tablespoons
Cider Vinegar
¾ teaspoon
ground ginger
1 teaspoon
minced garlic
¼ teaspoon of
pepper
4 ½ teaspoons
of cornstarch
4 ½ teaspoons
of water
Hot cooked
rice
Preparation:
Cook your rice.
Place your
washed chicken in the crock pot.
In a separate bowl mix together the sugar, soy
sauce, cider vinegar, ground ginger, minced
garlic and the pepper.
Pour mixture
over the chicken.
Cover your
crock pot with lid and cook on low for 4 to 5 hours.
Remove the chicken and put on a platter.
When the
chicken cools you can shred it.
Skim the fat
off the liquid and pour into a sauce pan and bring to a boil.
Before it
gets to a boil mix together the cornstarch and the water and when it starts to
boil
gradually add the cornstarch water and cook until thickened.
Remove from
heat.
Serve over hot
rice and top with chopped green onions and sesame seeds.
Enjoy this
amazing recipe and many more when visiting richestoragsbydori
Recipe
adapted from Lake Lure Cottage
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