Teriyaki Chicken

 

Teriyaki Chicken

 

During the steamy summer days, the crock pot is your best friend for cooking a hot meal without heating up the kitchen. This colorful chicken entrée is juicy, succulent and falls off the bone and delicious served with your favorite rice or noodle.

 

8 chicken thighs

Salt & pepper

½ cup cornstarch

1 tablespoon oil

4 tablespoons teriyaki sauce

1 tablespoon grated gingerroot or 1 teaspoon dried ginger

3 garlic cloves, minced

3 tablespoons honey

6 scallions, chopped

 

Salt and pepper the chicken thighs.  In a plastic bag, dreg the thighs through the cornstarch. In a skillet, brown the thighs, skin side down in oil (without cooking them through). Place the browned thighs in the slow cooker and add the teriyaki sauce, ginger, garlic, honey and the scallions. Cook on high for 3 hours. Serve over rice, orzo, linguini, or soba noodles.  Makes 8 servings.

 

Optional topping:

3 tablespoons oil

1 red bell pepper, cut into match sticks

1 carrot, peeled, cut into match sticks

½ cucumber, peeled, cut match sticks

Juice of 1 lime

 

In a small sauce pan, sauté the pepper and carrot match sticks in the oil until crisp tender.  In a mixing bowl, combine the sautéed pepper and carrot sticks with the cucumber sticks and the juice of one lime.  Salt and pepper to taste. Serve the mixture on top of each teriyaki chicken thigh.