Serve this Slow Cooker Teriyaki Chicken over rice, you don't need any of that delightful, sticky sauce going to squander. What's more, since we are generally attempting to be more advantageous this season make a point to serve loads of crisp pan-seared vegetables as an afterthought.
Slow cooker teriyaki chicken will be chicken bosoms cooked with garlic, ginger, soy sauce and nectar, at that point destroyed and showered with sauce. Serve over rice for a simple yet fulfilling slow cooker supper!
Chicken teriyaki is made with for the most part solid fixings. That being stated, soy sauce is salty, and an excessive amount of sodium isn't beneficial for you. Make sure to utilize a low sodium soy sauce in this formula!
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INGREDIENTS :
- 2 lbs boneless chicken breasts (or leg quarters)
- 1/4 cup brown sugar
- ½ cup soy sauce
- 2 tablespoons cider vinegar
- ½ teaspoon ground ginger
- 1 clove minced garlic
- ⅛ teaspoon pepper
- 2 teaspoons cornstarch
- 2 teaspoons water
INSTRUCTIONS :
- Place chicken in the crockpot.
- In a medium bowl combine sugar, soy sauce, vinegar, ginger, garlic, and pepper. Pour over chicken and cook on low 4-5 hours.
- Remove chicken from slow cooker, chop into cubes, and set aside.
- Strain the cooking liquid into a skillet and bring to a boil.
- In a small bowl whisk cornstarch and water until combined.
- Slowly add cornstarch mixture to boiling liquid and reduce to a simmer. Allow sauce to thicken for 2-3 minutes then toss the chicken back in.
- Coat chicken with sauce and let heat through.
For more detail : bit.ly/2YsoiFz
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