Why do we always want Chinese food for dinner, when lunch is like 40% off AND comes with an eggroll and a soup I won't eat!? I don't need to play those games with a slow cooker handy.
Chicken Teriyaki
- 2 pounds boneless, skinless chicken breasts
- 2 cloves garlic, minced
- 1/2 cup chopped onion
- 1/2 cup honey
- 1/2 cup soy sauce
- 1/4 cup rice wine vinegar
- 1 tablespoon chopped fresh ginger
- 1/8 teaspoon pepper
- 1/4 cup cold water
- 3 tablespoons cornstarch
- garnish: toasted sesame seeds and sliced green onions
Add chicken breasts in a single layer to the slow cooker. In a separate bowl whisk garlic, onion, honey, soy sauce, rice wine vinegar, ginger, and pepper until combined and pour mixture over the chicken breasts. Cover and cook on high for 4-5 hours.
Remove chicken to a separate bowl and shred using two forks. Transfer the teriyaki sauce from the slow cooker to a saucepan.
Mix together water and cornstarch until its dissolved, whisk into the teriyaki sauce. Bring to a boil over medium high heat and boil for about 2 minutes until thickened. Remove from heat, pour on top of the chicken and toss to combine.
Serve with rice and broccoli and top with scallions and sesame seeds.
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