Just back from taking the girls and friends to the Witch Mountain movie (pretty fun and strangely violent for a kid movie) and now we are waiting until midnight to go and pick up our copy of Twilight. woo hoo. (Ya, we could wait until morning, but it's much more exciting to truck out in the middle of the night to Blockbuster, right? and dd has her Twilight t-shirt on, so we're pretty much ready to rock! :))
Anyway, before the movie action, I made a recipe from my new slow cooker recipe book from my March Break travels: "Art of the Slow Cooker" by Andrew Schloss. The book was a little pricey (almost $30. Canadian), but I was drawn to the recipes in it: fresh ingredients and beautiful pictures. Right away there were a few that I knew I'd try (and not just read about, like I sometimes do.)
The one I tried tonight Slow-Cooked Teriyaki Chicken was excellent. The instructions seemed a little cumbersome: broiling the chicken AFTER the 2 hours in the slow cooker, but it was easy to take out the chicken (not too much liquid) and then heat up the liquid in a pan. I served it with rice and the sauce was really tasty with the rice. We had a side of the arugula salad (from Anna Olson's book) and crusty bread. Everyone liked the chicken. I was the biggest lover of the sauce. Definitely a keeper!
Now off to pick up the copy of our vampire movie! Night all! :)
Slow-Cooked Teriyaki Chicken
1 tbsp vegetable oil
4 pds skinless chicken thighs (about 8), bone in (or you can use breasts- which I did)
2 cloves garlic, minced
1 tbsp grated ginger root (learned you store it at room temp with foil over cut bits!)
1/4 c plus 1 +1/2 tbsp water
1/3 c soy sauce
1/4 c sherry or apple juice (I used apple cider)
1 tbsp rice wine vinegar
2 tbsp dark molasses
3 tbsp honey
2 tsp cornstarch
1 tsp dark sesame oil
2 scallions, trimmed and thinly sliced
Heat oil in large skillet over high. Brown chicken 3 mins per side. Put in (5-6 quart) crock pot.
Add garlic and ginger to skillet over med-high heat. Cook about 30 secs. Add 1/4 c water and scrape up bottom bits. Add soy, sherry, rice wine, vinegar, molasses, honey and stir. Pour over chicken, cover and cook on high for 2 to 3 hours, until chicken cooked thru. (I used chicken breasts, so cooked for 2 hours. Temp is supposed to be 165 F on meat therm, if you like to check.)
Preheat boiler to high, remove chicken to broiler tray and broil for 2 mins on each side. While chicken is broiling, add liquid from crock pot to a skillet and bring to a boil over med-high heat. Dissolve cornstarch in 1 + 1/2 tsbp of water and add to sauce. Stir until thickened about 1 min. Arrange chicken on a platter, spoon sauce over. Drizzle with sesame oil and sprinkle with scallions.