I have been struggling to find meals that all of us will enjoy recently, and that can withstand E eating at 6pm, Mr B and I at 8pm and J at 8.30pm. It is either that or doing three dinners and my sanity can’t cope with that idea. So our Sage Appliances slow cooker has been an absolute god send as it has a keep warm function on it that means I can serve the same thing up three times, and each one is hot and edible. Let’s face it the last adjective there being a rare occurrence in this house.
Yesterday I made a teriyaki chicken which couldn’t be more simple, and it vanished in less than five minutes. There is no greater endorsement in this house. Though J did smother it in cheese, but we will gloss over that.
- 6 boneless, skinless chicken breasts
- 2 cloves garlic, minced (I used a tbsp of lazy garlic out of a jar. I know. Kill me now)
- ½ cup chopped white onion
- ½ cup honey
- ½ cup soy sauce
- ¼ cup white wine vinegar
- 1 Tbsp. chopped fresh ginger (another thing I used out of a jar)
- ¼ cup cold water
- 3 Tbsp. cornflour
- Spring onions
- Sesame seeds toasted (tree minutes in a frying pan)
- Put the chicken breasts in the slow cooker
- In a mixing bowl, mix together the garlic, onion, honey, soy sauce, white wine vinegar, ginger
- Pour the mixture on top of the chicken breasts.
- Cook on high for 4-5 hours, or until the chicken is cooked
- Remove the chicken and on a chopping board shred with two forks.
- Carefully pour the remaining teriyaki sauce from the slow cooker into a medium saucepan.
- In a small bowl mix the cornflour and water until there are no lumps.
- Pour this into the teriyaki sauce mixture, and stir to combine.
- Bring the mixture to a boil 2 minutes or until thick
- Remove from heat and pour the sauce on top of the shredded chicken.
- Stir until chicken is coated and return to slow cooker to keep warm
- Serve on rice with chopped spring onions and toasted sesame seeds tossed on top
It really was yummy. Let me know if you try it out what you think of it.