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Teriyaki Chicken Thighs |
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| Ingredients: |
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
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3/4 teaspoon ground ginger
1/4 teaspoon pepper
4 teaspoons cornstarch
4 teaspoons cold water
Hot cooked rice, optional
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| Procedures: |
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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| Notes: |
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2025-02-14: Added to our cookbook.
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02/14/2025
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