Serve this Slów Cóóker Teriyaki Chicken óver rice, yóu dón’t want any óf that delicióus, sticky sauce góing tó waste.
- 2 lbs bóneless chicken breasts (ór leg quarters)
- 1/4 cup brówn sugar
- ½ cup sóy sauce
- 2 tablespóóns cider vinegar
- ½ teaspóón gróund ginger
- 1 clóve minced garlic
- ⅛ teaspóón pepper
- 2 teaspóóns córnstarch
- 2 teaspóóns water
instructión
- Place chicken in the cróckpót.
- In a medium bówl cómbine sugar, sóy sauce, vinegar, ginger, garlic, and pepper. Póur óver chicken and cóók ón lów 4-5 hóurs.
- Remóve chicken fróm slów cóóker, chóp intó cubes, and set aside.
- Strain the cóóking liquid intó a skillet and bring tó a bóil.
- In a small bówl whisk córnstarch and water until cómbined.
- Slówly add córnstarch mixture tó bóiling liquid and reduce tó a simmer. Allów sauce tó thicken fór 2-3 minutes then tóss the chicken back in.
- Cóat chicken with sauce and let heat thróugh.
This article and recipe adapted from this site