Saturday, February 23, 2013

Crock Pot Teriyaki Chicken and Rice

Crock Pot Teriyaki Chicken and Rice
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


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


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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