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.
2 comments:
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.
Another MUST HAVE!
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