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Saturday, July 20, 2013

Crock Pot Teriyaki Chicken (Better than Take-Out!!!!)

I LOOOOOOOVE me some Chinese food! Most recipes are a bit difficult though with a million ingredients so I don't bother to make them.  I DO make an egg roll that is baked, not fried, but we will save that for another day! :)

  • 1 pound boneless chicken, (cubed and/or sliced)
  • 1 cup reduced sodium chicken broth
  • 1/2 cup teriyaki sauce
  • 1/3 cup brown sugar
  • 3 minced garlic cloves
  • flour or corn starch to thicken sauce

  • Cube raw chicken, set aside.  Mix all ingredients, EXCEPT flour or corn starch, to make sauce.  Add chicken and marinade for an hour in refrigerator.  
*I put it all in my crock pot and let it chill to save washing dishes.  If you do it that way, make sure you let the pot sit out for ONE HOUR after marinading and before turning it on.  Your crock pot can crack if you heat it when it is that cold.*
  • Pour entire mixture into the crock pot. Cook on high for 2 hours WITHOUT lifting the lid.  Stir the chicken and if the sauce is not thick enough to your liking, add a little flour or corn starch until it is.  Serve over rice.

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