Last fall I participated in the Pinterest Challenge (fall edition), hosted by a few of my favorite blogs YoungHouseLove and Bower Power. Well, they’re back again! This time they brought along The Great Indoors and Hi Sugarplum! Stop by and give them a visit and check out the cool things others have done!
Here’s what I’ve been up to.
We all love a good home cooked meal. However, it may not be easy to have one prepared every day of the week. So instead of relying to the usual burger or pizza, I’ve decided to try meals prepared in my slow cooker. Thanks to Pinterest I already have a large collection of recipes to try out. This teriyaki chicken was my first attempt (I got the recipe here). It used ingredients I already had on hand, was easy to put together, made the house smell amazing and was delicious. I’ll definitely cook it again.
Don’t you hate it when you’re all excited about doing something and then halfway thru it you realize that you don’t have everything you need? Well, this was the case while preparing this meal. I checked beforehand to make sure that I had all the ingredients only to realized later that I did not have ENOUGH soy sauce. Of course refusing to go to the store, I did something that I’m sure no self-respecting wanna be cook would do. I relied on my savvy resourcefulness and pulled this trick out of my pocket (not literally, they were in the kitchen drawer). (Thanks Monkey for always being so heavy-handed at the Chinese restaurant!)
CROCK POT TERIYAKI CHICKEN
- 12 boneless skinless chicken thighs (about 3 pounds)
- 3/4 cup sugar
- 3/4 cup soy sauce
- 6 tablespoons cider vinegar
- 3/4 teaspoon ground ginger
- 3/4 teaspoon minced garlic
- 1/4 teaspoon pepper
- 4 1/2 teaspoons cornstarch
- 4 1/2 teaspoons cold water
- Place chicken in a 4 qt. slow cooker.
- In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour over chicken.
- Cover and cook on low for 3 to 4 hours or until chicken is tender.
- Remove chicken to a serving platter; keep warm.
- Skim fat from cooking liquid. Place liquid in a saucepan and bring to a boil.
- Combine cornstarch and water until smooth. Gradually stir into liquid and stir until sauce is thickened.
- Serve sauce over chicken and rice.