Tuesday, March 29, 2011

Chicken Teriyaki

Thank goodness I found this recipe. I have an entire box of frozen teriyaki chicken and I honestly could not think of a recipe to use it with. Enter this recipe. It gave just a bit of extra teriyaki flavoring to it. Sauce was nice and thick, chicken was tender and fully cooked. Having this served on a bed of brown rice was just pure awesome.

What's Needed:

4-6 boneless, skinless chicken breast halves
1 (20 oz.) can pineapple chunks
1/4 C. soy sauce
1 T. sugar
1 T. ginger
1 T. minced garlic
1 T. vegetable oil
1/2 T. Corn Starch
2 C. hot cooked brown rice

1. Combine all ingredients (except rice and cornstarch) in Crockpot. Cover; cook on LOW 6-8 hours or until chicken is tender.

2. Take the chicken out of the crockpot. Put on a plate and cover to keep warm.

3. Add corn starch to sauce in the crockpot. Cook on HIGH for 10 minutes.

4. Serve chicken and sauce over rice.

PointsPlus: 4 points (1 chicken breast half and some sauce)
Husband's Grade: A+

Inspired by: Crockpot: The Original Slow Cooker: 3 Books in 1

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