One of my most favorite blogs is www.joyinmykitchen.blogspot.com. She always makes lots of "real" food and always cooks in a healthy way. She inspires me when I can think of nothing to cook!
I tried one of her recipes this week as I made Crockpot Chicken Teriyaki! It was a huge success! It was not sweet at all and made a great "take out chinese food" meal at home. I think you could sweeten it up by increasing the honey but we liked it just like it turned out. The sauce was rich and thick, thanks to the corn starch, and we loved it!
SnoWhite at Finding Joy in my Kitchen used only chicken legs when she made this dish. Some of the members of my family prefer only white meat so I used both legs and boneless, skinless chicken tenders that you buy in the bag frozen. Since they were tenders, I didn't thaw them first but if you are using a large piece of meat, you should start with thawed meat. The legs, however, WERE thawed when I added them to the crockpot. (I do prefer to remove the skin first when I cook chicken so I removeD the skin from the legs before adding to the crockpot).
Here's how I made Crockpot Chicken Teriyaki AT HOME MY WAY:
Crockpot Chicken Teriyaki
- 6 pieces of uncooked chicken (I used legs and boneless skinless tenders)
- 2 Tablespoons oil or some cooking spray
- 1/4 cup Soy sauce
- 1 teaspoon ground ginger
- 2 Tablespoons honey
- 1 teaspoon minced garlic (the kind in the jar)
- 1 cup water (cold)
- 2 Tablespoons corn starch
Brush the bottom of your slowcooker with oil or spray with cooking spray. Put the chicken in the slowcooker. Mix the sauce ingredients (using COLD water), and pour over the meat.
Cook on low 8-10 hours. I was home so I turned my chicken here and there to coat evenly while cooking.
The sauce turns out rich and thick! I made some rice, steamed some broccoli and we were good to go. Any steamed veges would be great and I would have made brown rice but mine had some critters in it and I had to use my supply of white longgrain rice (eek!).