Sunday, February 08, 2015

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 :)

  • 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
     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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