Friday, November 21, 2014

{slow cooker} Teriyaki Chicken

So the first time I made this I was in a rush and skimmed through the recipe, throwing everything into the crock pot. I missed the important step of mixing the cornstarch and water separately and adding it to the sauce after it was done cooking. It was a thick goopy mess. Everything I've ever tried from Gimme Some Oven has been delicious so I knew it had to be a reader error not a recipe error. I'm so glad I re-read the instructions and figured out the mistake before just tossing this recipe out with the rest of my pinterest fails, because when I actually made it the correct way it was absolutely scrumptious! That is such a fun word. Scrumptious. I should use it more often. The moral of this story is, read the instructions and then go make this amazing dish.

2-3 boneless, skinless chicken breasts
2 cloves garlic, minced
 1/2 cup chopped white onion
1/2 cup honey
1/3 cup soy sauce
 1/4 cup rice wine vinegar
1 Tbsp chopped fresh ginger,or 1 tsp ground ginger
1/8 tsp. freshly ground black pepper
1/4 cup cold water
3 Tbsp. cornstarch
(optional toppings:toasted sesame and sliced scallions)

Add the chicken breasts to the bottom of your slow cooker in a single layer. In a separate bowl, whisk together the garlic, onion, honey, soy sauce, rice wine vinegar, ginger, and black pepper until combined. Pour the mixture on top of the chicken breasts. Cover slow cooker, and cook on high for 4-5 hours, or until the chicken is cooked through and shreds easily with a fork. Remove the chicken with a slotted spoon to a separate bowl and shred it using two forks. Transfer the remaining teriyaki sauce from the slow cooker to a medium saucepan. Meanwhile in a separate bowl, whisk together the cold water and cornstarch until the cornstarch is dissolved and no longer lumpy. Pour the cornstarch mixture into the teriyaki sauce and whisk to combine. Bring the mixture to a boil over medium-high heat, and let it boil for about 1-2 minutes or until thickened. Remove from heat, and pour the sauce on top of the shredded chicken. Toss to combine. Serve on rice, topped with scallions and toasted sesame seeds if desired.

*Source:Gimme Some Oven


No comments: