Crock Pot Teriyaki Chicken & Vegetables

There is an Asian restaurant that I frequented when I worked at a former job several years ago. They had the best Teriyaki Chicken with rice and steamed vegetables that I've ever eaten. I have tried for years to replicate the recipe, and have failed miserably. But after many different variations I finally came up with one that is the closest that I'm probably going to ever get. The one big difference is they grill their chicken while my recipe calls for baking it in the crockpot. The crock pot is a busy mom's best friend!


Ingredients:

Sauce:
1 TBS cornstarch
1TBS cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 tsp ground ginger
1/2 tsp black pepper

Chicken
1 lb of your choice cut chicken ( I use whatever I've found on sale, thighs, breast, legs etc)

Vegetables (this can be whatever you prefer)
2 carrots grated
1 stem of brocoli cut up
1/ 4 head of cabbage cut up

Directions:
1.) Combine all the sauce ingredients in small sauce pan. Let simmer, stir frequently until sauce thickens and bubbles.

2.) Lay chicken in crockpot and pour Teriyaki sauce over top of it.

Note: you can marinate the chicken in part of the sauce over night, but I never think to do that ahead of time. The marinating it does in the crockpot is plenty, in my opinion.

3.) Cook chicken on low for 7-8 hours (less time if the chicken is boneless) or high for 4 hours.

4.) Prepare Rice per directions on package. Note: I prefer jasmine style rice for this recipe, but use whatever you have.

5.) Prepare fresh vegetables. Shred carrots, slice cabbage and cut broccoli into florets. Note: as a timesaver, I often do this the night before and put my chopped veggies into a ziplock bag and keep in the fridge so all I have to do is dump them out in the steamer when I'm ready to serve dinner.

6.) Steam vegetables for 7-8 minutes.

7.) Serve chicken on a bed of rice with a side of veggies. Spoon extra sauce over veggies and rice. Yum!


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