4-5 chicken breast or 8-10 chicken tenders
3/4 cup sugar
3/4 cup soy sauce
6 tbl cider vinger
3/4 tsp ground ginger
3/4 tsp minced garlic
1/4 tsp pepper
1 container fresh mushrooms.
4 1/2 tsp cornstarch
4 1/2 tsp cold water
4 cups cooked rice
1. Place FROZEN chicken in the crockpot. Put it in frozen skips a step and you can have it cook just a little bit longer. I always use frozen chicken and beef in the crockpot.
2. In a separate bowl mix sugar, soy sauce, vinegar, garlic, ginger and pepper. Pour over the chicken and stir up to make sure all of the chicken is covered.
3. Cook on low 4-5 hours if using thawed chicken OR 5-6 hours is using frozen chicken.
4. I added a container of fresh mushrooms in with about 2 hours left to cook (optional!)
5. About 30 minutes before you would like to eat, go ahead and make your rice. We use Botan rice (see picture below). It is a Japanese rice and is soooo much better when serving Asian food. It is sticky and a shorter grain. It can be found at most grocery stores.
6. About 10 minutes before you want to eat, get out about 1.5-2 cups of your crockpot chicken liquid and put it in a saucepan. Start heating on a low heat.
7. In a small bowl, combine the cornstarch and water. Stir until smooth.
8. Add the cornstarch mixture to the saucepan. Stir with a whisk.
9. In just a few minutes, you will have a thick teriyaki sauce.
10. Dump your teriyaki sauce in the crockpot and give it a stir.
11. Serve your teriyaki chicken over rice. I had a side of edamame too to round out the meal.
You could definitely add other veggies into this meal. We talked about carrots and water chestnuts next time. They don't need to cook too long so you can do it with around an hour or two left.
My frozen tenders mixed with the seasonings
Thick teriyaki sauce
Awesome rice to serve with your Asian dishes