recipe review: teriyaki chicken

dustin loved this one...and it smelled so, so good cooking all day. i think we'll be having it again for sure!

12 boneless chicken thighs (about 3 pounds)
3/4 cup sugar
3/4 cup soy sauce
6 tbsp cider vineger
3/4 tsp ground ginger
3/4 tsp minced garlic
1/4 tsp pepper
4-1/2 tsp cornstarch
4-1/2 tsp cold water
hot cooked rice

place chicken in a slow cooker. in large bowl, combine the sugar, soy sauce, vinegar, ginger, garlic, and pepper. pour over chicken. cover and cook on low for 4-5 hours or until chicken is tender.

remove chicken to a serving platter, keep warm. skim fat from cooking juices, transfer to a small saucepan. bring liquid to a boil. combine cornstarch and water until smooth. gradually stir into the pan. bring to a boil. cook and stire for 2 minutes until thickened. serve with chicke and rice.

ok, once again, i made this the night before and stuck it in the fridge to be reheated the next day. i cut the cook time a little short and wish i hadn't...the chicken could have been much more tender.

i steamed some brocoli and dumped it in with the chicken and sauce, as well. only had soy sauce packets (accidentally used what was left in our bottle on my spicy peanut chicken last week) so i had to substitute 2/3 c with dumpling dipping sauce (which, it turns out is soy sauce and cider vinegar...) adjusted the amounts to accomodate, and didn't notice a difference.

dustin enjoyed the leftovers all weekend while i was out of town...looks like this was a good one! but i'll keep it a weekend recipe as well to avoid the "night before" process.