Teriyaki Chicken Thighs

·         3 pounds boneless skinless chicken thighs
·         3/4 cup sugar
·         3/4 cup reduced-sodium soy sauce
·         1/3 cup cider vinegar
·         1 garlic clove, minced
·         3/4 teaspoon ground ginger
·         1/4 teaspoon pepper
·         4 teaspoons cornstarch
·         4 teaspoons cold water
·         Hot cooked rice, optional

·         Place chicken in a 4- or 5-qt. slow cooker. In a small bowl, mix sugar, soy sauce, vinegar, garlic, ginger and pepper; pour over chicken. Cook, covered, on low 4-5 hours or until chicken is tender.

·         Remove chicken to a serving platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring cooking juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve with chicken and, if desired, rice.

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