Teriyaki Chicken
12 boneless skinless chicken thighs or 4-6 boneless skinless chicken breasts
3/4 cup sugar
3/4 cup soy sauce
6 Tbsp. cider vinegar
3/4 tsp. ground ginger
3/4 tsp. minced garlic (I use one clove, pressed)
1/4 tsp. pepper
4-1/2 tsp. cornstarch
4-1/2 tsp. cold water
Hot cooked rice
Place chicken in slow cooker. Combine sugar, soy sauce, vinegar, ginger, garlic and pepper; pour over chicken. Cover and cook on low 4-5 hours. Remove chicken to a serving platter. Pour cooking juices into a small saucepan and bring to a boil. Combine cornstarch and water until smooth; gradually stir into pan. Cook and stir (at a simmer) 2 minutes or until thickened. Serve sauce with chicken and rice.
3/4 cup sugar
3/4 cup soy sauce
6 Tbsp. cider vinegar
3/4 tsp. ground ginger
3/4 tsp. minced garlic (I use one clove, pressed)
1/4 tsp. pepper
4-1/2 tsp. cornstarch
4-1/2 tsp. cold water
Hot cooked rice
Place chicken in slow cooker. Combine sugar, soy sauce, vinegar, ginger, garlic and pepper; pour over chicken. Cover and cook on low 4-5 hours. Remove chicken to a serving platter. Pour cooking juices into a small saucepan and bring to a boil. Combine cornstarch and water until smooth; gradually stir into pan. Cook and stir (at a simmer) 2 minutes or until thickened. Serve sauce with chicken and rice.
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