Teriyaki Chicken II (food storage version)
I think I might prefer this version to the other... And this sauce makes for a great marinade! You can also make this dish in the oven, or on the stove-top and just cook the rice separately. There's a lot of ways to modify this recipe (see notes below), and I end up making it all the time with chicken thighs and fresh vegetables. But for now I'll share the more food storage friendly version :)
Ingredients:
- 2-4 T. coconut/avocado oil (2 T. for crock, 4 T. for marinade)
- 1/4 c. low sodium soy sauce
- 2 T. ketchup
- 1 T. apple cider vinegar
- 5 t. brown sugar
- 1/4 t. pepper
- 1/4 t. ginger
- 1/2 t. sesame seeds
- 2 cloves of garlic -or- 2 t. garlic powder
- 2 cans of chicken, with liquid
- 3 c. chicken broth*
- 1 c. rice
- 1 c. dried veggies
- 1 can mushrooms, drained
Directions:
Combine ingredients in slow cooker. Cook on high for 2 hours, then reduce heat to low and cook for another 2-3 hours or until rice is tender.
Notes: If you choose to use fresh/frozen vegetables (1 lb) in place of dried vegetables, decrease broth to 1 cup. You can use 6-8 chicken thighs in place of canned chicken, but you should probably reduce the rice to 3/4 c. unless your chicken is frozen. I guess it depends on how saucey you want your meal to be! You can also omit the rice altogether and then thicken the sauce with cornstarch in a separate saucepan. However you choose to prepare it, enjoy! *B
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