Tuesday, April 26, 2011

Teriyaki Chicken

I made this for dinner tonight. It was so delicious. The teriyaki sauce was so full of flavor and perfect over the rice.

3-5 boneless, skinless chicken breasts
3/4 c sugar
3/4 c soy sauce
6 tbsp apple cider vinegar
3/4 tsp ground ginger
3/4 tsp minced garlic
1/4 tsp pepper
4 1/2 tsp cornstarch
4 1/2 tsp cold water
Cooked rice

Place chicken in crockpot. In a large bowl, combine the sugar, soy sauce, vinegar, ginger, garlic, and pepper. Pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Remove chicken and keep warm. Skim fat from cooking juices. Transfer juices to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve chicken and sauce with rice.

Freezer Directions
Make as directed, adding mixed ingredients to a freezer bag.  Freeze flat. To serve, thaw and follow cooking directions.  (HINT:  If you allow food to freeze in bags only until it is thawed enough to "crack" in half, it is much easier than doing the "mayonaise packet squeeze" to get the ingredients out.  You can allow it to thaw the rest of the way in the crockpot or pan that you want to cook in.)


Carolyn B said...

This was so delicious! The best sauce and it is Gluten free. Will definitely make this again.

Anonymous said...

Prepared this lastnight for my family and my parents, and we all really enjoyed it. I also served a little fresh pineapple on the side. This will be made again!
Carmen O