Tuesday, January 31, 2012

Slow Cooked Chicken Teriyaki

I was plesantly surprised on how easy and delicious this recipe came out. This is another recipe for a slow cooker/crock-pot, but I think it could easily be done on the stove top on low heat, making sure you stir occasionally to prevent burning.

I served this with brown rice and snap pea salad for a healthy weeknight meal. I will definitely be making this recipe again soon.  Hope you enjoy.

Slow Cooked Chicken Teriyaki
Serves 4

1 tbsp canola oil
8 Bone-in, skinless chicken thighs (I removed the skin myself)
1 clove garlic-minced
1 tbsp fresh ginger-grated
1/4 cup plus 1 1/2  tbsp water
1/3 cup soy sauce (I would recommend using low-sodium)
1/4 sherry, white wine or apple juice
1 tbsp rice wine vinegar
2 tbsp dark molasses
3 tbsp honey
2 tsp cornstarch
1 tsp dark sesame oil-optional
Scallions for garnish

1. Heat oil in a large skillet over high heat. Brown chicken on both sides; about 3 minutes per side. Transfer to slow cooker.

2. Drain off excess fat, leaving 1 tbsp in the pan.  Add garlic and ginger to the pan over medium-high heat; cook 30 seconds. Add in 1/4 cup of water and scape all the brown bits from the bottom of pan. Add in soy sauce, sherry, rice wine vinegar, molasses, honey and stir to blend.

3. Pour sauce over chicken in slow cooker and cook on low 5-6 hours or high 2-3 hours, until chicken is cooked through.

4. Remove the chicken from the slow cooker and set aside. If you would like to, you can place the chicken under the broiler in the oven to get a crsipy top (I skipped this step)

5. Pour the remaining sauce into a small saucepan on the stove top. Bring to a boil over medium-high heat. Dissolve cornstarch into 1 1/2 tbsp of water and add into sauce. Stir until slightly thickened; about 1 minute. Serve chicken with sauce and scallions to garnish.

(Adapted from The Art of the Slow Cooker by Andrew Schloss)

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