Wednesday, October 2, 2013

On Our Plates: Teriyaki Chicken

This is the second Teriyaki Chicken recipe we tried. The first one turned out gross. We're big leftover eaters and those sat in the fridge until they had to sit in the trash. Then Tim came home one night with a couple of recipes. That happens occasionally. He'll do work for a home customer who will send him on his way with a check and a few recipes. Sarah was hesitant to try Teriyaki anything again but the lady promised it was good and we're fans of oriental flavor. Lo and behold, she wasn't kidding. So we'll continue to pass the good news along. 

Now, back to the forever teething baby who refuses to nap.

Teriyaki Chicken
2-3 chicken breasts (lean toward three, this makes plenty of sauce!)
½ c broth
½ c teriyaki sauce
½ brown sugar
5 garlic cloves, minced
¼ c soy sauce
1 t. sesame oil

Mix up the last six ingredients and pour them over the chicken in a labelled freezer bag. Cook on low 6-8 hours. Shred chicken and return to crockpot for 20-30 minutes. (Which is just enough time to make rice.) Serve over rice.

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