Teriyaki Chicken

Makes 4 servings 
3lbs chicken, I used 2 breasts and a leg/thigh
1/2 cup brown sugar
1 cup soy sauce 
1/2 cup apple cider vinegar
1 cup chicken stock
1 Tbs ground ginger
1 Tbs garlic, chopped
1/2 tsp red pepper flakes
1 Tbs cornstarch 

Toss everything into the crockpot and coat chicken. Set to low and cook or 6-8 hours. If sauce isnt thick enough, you can spoon some into a small pan and reduce it for a few minutes.

Shred chicken and serve with steamed veggies and rice.


Shonali Thomas
Shonali Thomas

Author

Originally from Sonoma County, Shonali's love of food began at a young age in her backyard “mud kitchen”. She published her first cookbook, Shonal’s Kitchen, The Eclectic Home Chef in 2007. She then began experimenting with different spices and started creating blends to cook with. In 2009, SplenDishes by Shonali was born and since then she has expanded her product line to carry gourmet sauces, spice blends, mustards, jams, jellies, chutneys and specialty items. You can find SplenDishes products at local farmers markets, on the shelves of local gourmet grocery stores and online at SplenDishes.com.



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