Thursday, November 10, 2011

Chicken Teriyaki {Crock Pot}

I'm sure you have noticed that we have been making mostly gluten free dinners (& sweets) around here and this is another one. My hubby decided to go gluten free about 9 months ago and has noticed a huge improvement in how he feels, particularly in the fact that he no longer has dry itchy skin or insomnia! Our boys and I are not 100% gluten free at all but when it comes to family dinners we feel strongly about eating together. We have never made "special kid food" for our boys, so for our dinners we all eat the same thing, which for now means gluten free.

One of my hubby's most favorite go-to meals is chicken teriyaki. It's high in protein, low in fat, gluten free and the rice is easy for him to digest. I decided to try making some at home. It turned out great and got the whole family's seal of approval. If you're feeling like a little Asian take-out try this instead. Enjoy!

Recipe: (serves 4)
1/3 cup low sodium soy sauce
3 Tablespoons rice vinegar
1/3 cup sugar
1/4 cup water
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
4 boneless, skinless chicken breasts (frozen is okay)
fresh cilantro, chopped for garnish

For the sauce:
2 1/2 teaspoons cornstarch
2 1/2 teaspoons water

1. In a medium bowl whisk together soy sauce, vinegar, sugar, water, ground ginger, garlic powder and pepper until combined. Place chicken in the bottom of your slow cooker and pour sauce over the top. Cover and cook on HIGH for 4 hours.
2. Remove the chicken to a plate and cover to keep warm.  Pour the sauce from the slow cooker into a shallow saucepan over medium-low heat (be sure to skim off and discard any fat or small pieces of chicken first). In a small dish, combine the corn starch and water until the cornstarch is completely dissolved. Add the cornstarch mixture to the sauce in the pan and whisk gently for 5-7 minutes over low heat, allowing it to come to a gentle bubble until the sauce reaches desired thickness.
3. Plate chicken over some steaming Jasmine rice and pour thickened teriyaki sauce over the top. Garnish with fresh cilantro.  We served ours with some steamed fresh organic broccoli.

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