Monday, September 26, 2011

Teriyaki Chicken in the Crock Pot

2 lbs. chicken (I used white and dark meat), diced
16 oz. can chopped pineapple with juice
1/2 c. teriyaki sauce (see recipe below)
1/2 c. water
4 Tbsp. soy sauce
6 small colored bell peppers, chopped
1/2 onion, chopped
Black pepper (lots)
Sesame seeds

Teriyaki Sauce (1/2 c.):
1/8 c. soy sauce
1/4 tsp. fresh ginger, minced
3 garlic cloves, minced
1 2/3 Tbsp. brown sugar
1/2 - 2/3 Tbsp. honey
Capful of white vinegar
2/3 Tbsp. cornstarch
1/8 c. cold water

To make the teriyaki chicken: Mix all ingredients together in the crock pot minus the sesame seeds, but including all the ingredients for the teriyaki sauce except the cornstarch and cold water. Mix those together in a small bowl and then add to the crock pot. If you want to make the sauce separately before adding, you can do that as well. My friend suggests: To make it even easier, buy Trader Joe's "Island Teriyaki" sauce in a bottle and just pour the whole bottle in. It's teriyaki, soy, sesame seeds, and pineapple juice already mixed together.

I cooked it on high for 2 hours, then low for 1, then back on high for 1 more hour. It was a bit more liquidy than I wanted, so I added a bit more cornstarch during the last hour. Serve over hot white rice. Sprinkle with sesame seeds. 

Recipe adapted from Lindsey Ismailova

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