Tuesday, October 22, 2013

Teriyaki Chicken

6 half boneless chicken breasts
1 - 20oz pineapple chunks
1 cup low sodium soy sauce
1 cup brown sugar
3 Tbsp rice wine vinegar
4 cloves minced garlic
6 Tbsp cornstarch
1 Tbsp ginger

Slice chicken breasts in thin strips, set aside
Mix the rest of the ingredients with a whisk until well blended
alternately add sauce and chicken to crockpot to ensure coating all of the chicken.  Chicken should be covered by liquid.
Cook on low for 6-8 hours, stirring every one-to-two hours

Serve over rice with steamed vegetables.

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