Monday, July 15, 2013

Teriyaki Chicken Bowls (Crockpot)

6 boneless skinless chicken thighs or breasts (about 2 ½ pounds)
3/4 cup sugar
3/4 cup low-sodium soy sauce
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water

Place chicken into crock pot. Mix together sugar, soy sauce, vinegar, ginger, garlic, pepper. Pour
over chicken and cook on high for 3-4 hours. Low 5-6 hours. Freezes great. Serve with rice and
steamed veggies to make Teriyaki Bowls.


Tami said...

After chicken is done cooking, take take the juice out and put in a sauce pan and stir in corn starch mix with water to thicken and cook on medium high heat.

Tami said...

Another MUST HAVE!