tThis dish is an upscale teriyaki. The sauce uses fresh garlic, ginger, and chili, making it immensely better than the bottled stuff. Chicken thighs marinate overnight (ideally) in the sauce, then simmer in the crockpot for 3-4 hours. I serve this with fluffy Jasmine rice and pan seared veggies.
Ingredients 1/4 cup minced ginger 1/4 cup minced garlic 1/2 cup soy sauce 3/4 cup sugar 2 tablespoons dijon mustard 1/2 teaspoon pepper 1 cup water 1 tablespoon minced jalapeno 1 tablespoon salt 6 chicken thighs, skin removed and extra fat trimmed Directions Add all ingredients to a crock pot, whisking to dissolve the sugar. Let sit overnight, or as long as you want/ have time for. Cook on high heat in the crockpot for 3-4 hours, until the chicken is tender. Drain 2 cups of the sauce that the chicken cooked in. Add to sauce pan, whisk in 2 tablespoons flour or corn starch. Cook over medium heat, stirring constantly until thickened, 3-5 minutes. Serve with fluffed jasmine rice and pan cooked veggies like broccoli, celery, and carrots.
0 Comments
|
M. RudieneI grew up in rural Wisconsin...moved to Corpus Christi to attend college... and have now moved to the Bronx with my wonderful husband! Categories
All
|