Friday, September 21, 2007

Crockpot Chicken Teriyaki

Cut 8 boneless, skinless chicken breasts into medium-sized cubes. Place in a crock-pot. Top with the following mixture:

2 Tbsp Cornstarch
½ Cup Cider Vinegar
1 Tbsp Cold Water
2 Cloves Garlic, minced
1 Cup White Sugar
1 tsp Ground Ginger
1 Cup Soy Sauce
¼ tsp Ground Black Pepper

Set crock-pot heat to low and cook for 4 – 6 hours until chicken is thoroughly cooked and tender. Serve over rice.

Courtesy of Julie T

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