Ya’ll… do you ever get a craving that you just can not satisfy? I hate that feeling.
A few days ago I got this Chicken Teriyaki Skewers recipe in my inbox and I just could not quit thinking about it.
I absolutely love Chinese food but since I live in the sticks and it’s forty miles (or more) to a Chinese restaurant, I don’t get to eat it often.
So seeing that recipe? It was torture. I wanted Chinese so bad.
But I’m lazy and if I was going to cook something like that – I needed to stretch it into an entire meal. My usual go-to recipe when I’m craving Chinese at home is Crock Pot Beef & Veggies over Rice but I really wanted the Teriyaki Chicken flavor so I decided to go for it!
I figured if I could do that recipe in the crock pot, I could also do a version Teriyaki Chicken, add in a veggie and serve over rice and voila – a full meal!!
And guess what? It was so easy and delicious and my family loved it! I read through a handful of recipes online – including this one and this one and this one and this one and based my recipe on those (adapting based on ingredients I had on hand and our preferences)!
So here you go… I’d love to hear what “eat out” recipes you make at home!
- 2 - 2.5 lbs boneless skinless chicken breasts
- ¾ cup honey
- ¾ cup soy sauce
- ¼ cup rice wine vinegar vinegar
- ½ teaspoon ground ginger
- 3 teaspoons minced garlic (appx 2 cloves?)
- ⅛ teaspoon pepper
- 3 tablespoons cornstarch
- 1 cup cold water
- Hot cooked white rice (I made 8 cups for my family)
- Fresh Steamed Broccoli
- Sesame Seeds for garnish (optional)
- Place the chicken breasts in the bottom of your slow cooker in a single layer.
- In a separate bowl, whisk together the honey, soy sauce, vinegar, ginger, garlic and pepper.
- Pour the liquid over the chicken, cover and cook on high for 4-5 hours (until chicken is cooked through and tender).
- Remove the chicken from the crock pot and dice it, then pour the liquid/sauce into a boiler. Bring to a boil. While it's heating, in a small bowl, whisk together the corn starch and cold water.
- Slowly add the cornstarch mixture to the boiling sauce and reduce to a simmer. Let it cook and thicken for 2-3 minutes, then add the chicken in and stir to coat it (I actually pour it all back into the crock pot!).
- Serve over hot rice with steamed broccoli and sprinkle with sesame seeds if you like!