Sunday, December 29, 2013

Teriyaki Chicken



Crockpot Teriyaki Chicken

Ingredients:

3/4 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon garlic powder
1 teaspoon ground ginger
1 cup soy sauce
3/4 cup water
1/4 cup pineapple juice
2 T. vegetable oil
8 boneless chicken tenders (my tenders were frozen)
2 T. cornstarch
4 carrots sliced diagonally (I microwaved my carrots for about six minutes and added them to the dish at the end, but you could probably cook them with the chicken.)

Directions:

In bowl, mix all ingredients except chicken and cornstarch. Add chicken to crockpot; pour in sauce and toss gently to coat. Reserve cornstarch for use when chicken is cooked.
Cover; cook on low heat setting 4 hours or until juice of chicken is clear when thickest part is cut to bone (165°F).
When chicken is cooked, remove from crockpot. Strain sauce into a sauce pan and bring to a boil. Mix cornstarch with a little cold water and add it to sauce, stirring until thickened. Pour sauce over chicken and carrots. Serve with rice and soy sauce.

Adapted from www.bettycrocker.com

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