Teriyaki Chicken

By á-2101

Ingredients

• 12 boneless, skinless chicken thighs (about 3 pounds)
• 3/4 cup sugar
• 3/4 cup soy sauce
• 6 T cider vinegar
• 3/4 t ground ginger
• 3/4 t minced garlic
• 1/4 t pepper
• 4-1/2 t cornstarch
• 4-1/2 t cold water
• hot cooked rice

Preparation

Step 1

1. Place chicken in slow cooker. In a 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.

2. Remove chicken to a serving platter; keep warm. Skim fat from the 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 stir for 2 minutes or until thickened. Serve with chicken and rice if desired.