Teriyaki Chicken I
Sounds really good, minimum prep time makes this really easy. On my to cook list.
Ingredients
- 1 1/2 kilo chicken breasts, boneless and skinless, cut into 1 inch cubes
- 3/4 cup soy sauce, low sodium if you can find
- 3/4 cup brown sugar, packed
- 1/3 cup rice vinegar
- 2 cloves garlic, smashed and minced
- 3/4 teaspoon ground ginger
- 4 teaspoons corn starch
- 1/4 cup warm water
- 1/4 cup spring onions, chopped
Instructions
- Place the chicken in your slow cooker, whisk together the soy sauce, sugar, vinegar, garlic, and ginger, and pour this over the chicken. Cover and cook on Low setting for 4-5 hours.
- When the chicken is tender and cooked through, remove from the slow cooker with a large slotted spoon, and turn the slow cooker to a keep or warm setting, mix together the corn starch and the warm water until smooth, then slowly add to the slow cooker, stirring to thicken the sauce. Return the chicken to the slow cooker and stir to coat the chicken and warm for another 15 minutes.
- Serve with rice, garnish with spring onions.
Notes
Chicken breasts, boneless but skin on (takes just seconds to pull the skin off and trim some fat) is about 61 Baht/kilo. 91 Baht for 1 1/2 kilo. For 6 servings, this is about 45 cents per serving.
Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.
United States.
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