Monday, October 10, 2011

Chicken Teriyaki

I love Chinese food (yes, even the salty, MSG-filled kind at the mall) but Drew doesn't.. so we never order it. I've figured out that he actually DOES like Chinese style dishes if I cook them, though :) This is a new recipe that I tried recently and it's a keeper! I got the original recipe from and tweaked it a little to my liking. I also used her picture because I forgot to take one.. oops!

1 package boneless, skinless chicken thighs (about 6 thighs)
1/2 c soy sauce
1/2 c sugar
1 clove garlic, minced
1/2 t ground ginger
1/2 t black pepper
2 T cornstarch
2 T warm water
steamed or fried rice for serving
chopped scallion for garnish (optional)
toasted sesame seeds for garnish (optional)

Trim chicken thighs of fat (one of the yuckiest things to do while cooking) and cut into large, bite-sized pieces. Place into crock-pot and set aside. Combine soy sauce, sugar, garlic, ground ginger and pepper and pour over chicken. Stir to combine. Turn crock-pot to low and cook 4-5 hours. I like to stir it every hour or so just to make sure the chicken is well-marinated. About 30 minutes before serving, remove chicken from juices with slotted spoon and keep warm. Increase heat to high and bring juices to boil (if your crock-pot won't do this, pour juices into saucepan). Make a slurry with the cornstarch and warm water and pour into juices, stirring until thickened. Add chicken back into sauce and stir to combine. Serve over steamed rice or fried rice (I'll post that recipe soon), topped with garnish. This recipe makes about 2 servings. Enjoy!

1 comment:

  1. So glad you liked the recipe Adrienne. It has become one of our favorites. I'm enjoying your blog.