Monday, November 28, 2011

Teriyaki Chicken (or Steak)

This recipe was shared by one of the ladies in our church.  (However, I borrowed the picture from  I LOVE crock-pot recipes.  Will probably end up making this very soon as long as I remember to pick up some soy sauce!  Thanks for sharing, M!


2 to 2 1/2 lbs. boneless chicken breasts or chuck steak
1 tsp. ground ginger
1 Tbsp. sugar
2 Tbsp. oil
1/2 c. soy sauce
1 clove garlic, crushed

Cut chicken or steak into 1/8-inch thick slices or bite-sized cubes. Combine remaining ingredients in small bowl. Place meat in slowcooker. Pour sauce over. Cover and cook on low for 6 to 8 hours. Serve over rice.

Makes 5 to 6 servings.

NOTE:  The recipe contributor suggests making double of the "sauce" as this recipe does not make very much.

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