For years I seldom used a slow-cooker. I had one of those old ones I bought for a buck at a yard sale. Worked fine, but the whole thing was a unit, and thus it had to be washed by hand, and it was small to boot.
Given that I had a couple of recipes that I wanted to use, I bought a new one–one that all comes apart and is dishwasher safe. The heating unit even subs as a griddle!
Anyway, I find that I use it more, however I’m still leery of doing things like lasagna and cakes in it. Some things are done in a traditional way if you want them right.
Anyway, mostly I would agree with tradition with Teryaki chicken. But this recipe is actually pretty darn nice, and it made so much sauce that I froze a good cup and half for another time.
As you would expect, it’s quick to put together and worry free.
Take a look.
- 2 lbs chicken thighs (may use skinless)
- 1 tbs oil
- 2 cloves garlic, minced
- 1 tbs grated fresh ginger or 1/2 tsp ground dry ginger
- 1/4 cup water
- 1/3 cup soy sauce
- 3 tbs honey
- 2 tbs molasses
- 1 tbs rice vinegar
- 1/4 cup sherry (apple juice may be substituted)
- 4 green onions sliced
- 1/2 tsp dark sesame oil
- To thicken:
- 2 tbs cornstarch
- 1/4 cup water
- In a heavy large skillet, heat the 1 tbs of oil and brown chicken very well on both sides. Place browned chicken in slow cooker.
- Saute garlic and ginger in the same pan you browned the chicken for about 1 minute. Add the 1/4 cup water, scraping up all the browned bits at the bottom of the pan. Add the soy sauce, honey, sherry, molasses and vinegar. Stir well and pour over chicken in slow cooker.
- Cover slow cooker and cook on medium for 4-5 hours (or until chicken is done). Basically you want it to simmer slowly. Adjust to fit the heat your cooker emits.
- Remove the chicken from the slow cooker. Add the sesame oil to the remaining slow cooker juices. Mix cornstarch with 1/4 cup water. With slow cooker set to HI, slowly add the cornstarch mixture and stir until sauce is thickened. Let bubble about 1 minute to swell and cook the cornstarch.
- NOTE: You may want to remove the juice to another pan if you used skin-on chicken as there will be fat. It will be easier to skim the fat if you remove to another pan.
- Preheat broiler to high. Place chicken on a broiler pan. Broil about 3 minutes each side or until chicken surface is slightly caramelized and bubbly.
- Place chicken on serving tray and pour sauce over chicken. Garnish with sliced green onions.
NOTES: You may omit step 6 if you wish. I did since the meat was plenty browned up from the initial browning. I also used the old saute pan and crisp fried up some shredded cabbage and sliced carrots to add some veggies to the dish. I served the sauce on the side so you could drizzle what you wished over the dish.
SOURCE: The Midnight Baker
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