Teriyaki Chicken over rice
1 bag (2.5 lbs) boneless skinless chicken breast
1 bag (2.5 lbs) boneless skinless chicken thighs
1 1/4 cup sugar
1 1/2 cup soy sauce (make sure GF!)
3/4 cup cider vinegar
2 teaspoons ground ginger
2 teaspoons granulated garlic
dash of salt & pepper
1/4 cup corn starch
1/4 cup cold water
Hot cooked rice
Place chicken into 6qt slow cooker/crock pot. In a large bowl mix; sugar, soy sauce, vinegar, ginger, garlic, salt & pepper together. Pour over chicken. Cover and cook on low for 5-6 hours (or until chicken is tender and cooked thoroughly).
Serve over hot cooked rice and enjoy!
Serves about 8-10 people (or family of 6 w/some left overs)
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