Monday, November 21, 2011

Chicken Teriyaki (Crockpot)

I love crockpot recipes! This one for Chicken Teriyaki is flavorful and the sauce is delicious! By using my GF Soy Sauce Substitute in place of soy sauce, it turns out slightly sweeter than regular Chicken Teriyaki (which is still delicious in my book).

Chicken Teriyaki (Crockpot)
·3 lbs. boneless, skinless chicken breasts
·½ cup sugar
·½ cup GF soy sauce substitute
·¼ cup water
·5 TBS apple cider vinegar
·¾ tsp ginger
·1 tsp minced garlic
·½ tsp black pepper
·Dash hot chili sauce
·1 TBS cornstarch
·1 TBS cold water
·Brown rice, green onions, and parsley to serve

Place chicken in a 6-quart crockpot. In a bowl, stir together ingredients from sugar to hot chili sauce. Pour over chicken. Cook on low for 4-5 hours.

Remove chicken and shred or chop into bite-sized pieces. Skim fat from cooking liquid and bring to a boil in as saucepan. In a small bowl, stir together cornstarch and water until smooth. Add to the saucepan and stir until sauce is thickened.

Serve chicken with sauce, rice, chopped green onions, and (if desired) parsley.

Serves: 6-8

Recipe adapted from Lake Lure Cottage Kitchen