Sticky Slow Cooker Chicken Teriyaki {Guest Post}

Today I am excited to bring to you this wonderful recipe from Anyonita at Anyonita-Nibbles.com she super sweet and her recipes kick-butt! Please welcome this guest poster with open arms and be sure to stop by her blog as well! Now heeeeeere’s Anyonita:

Sticky Slow Cooker Chicken Teriyaki

There’s a beauty to be found in a quick meal. After a long day battling with a toddler, tackling a mere mountain of laundry and wiping up nearly every bodily fluid known to man, the last thing I feel like doing is squaring off with my wok and cleaver and whipping up a tasty meal. And I’m someone who loves to cook.

Looking after kids wears you out. Plain and simple. But being worn out doesn’t put dinner on the table, does it? Luckily, one of the best things about a slow cooker or crock pot is that you can simply chuck in a load of ingredients at the beginning of the day when you’re fresh faced and energized from your uninterrupted night’s sleep… . You chuck the bits in and voila, six or eight hours later, you can dish up a plate of stunning, home-cooked food. Moaning about having spent half the day, “slaving over a hot stove” is totally optional. I won’t tell; if you don’t tell.

Ingredients

For this absolutely awesome-sauce recipe, you’ll need:

1/3 cup brown sugar

1/2 cup soy sauce

1/2 tsp ground ginger

1/2 scant cup* chicken stock

1 pack boneless chicken thighs

2 tbsp cornflour/cornstarch

2 garlic cloves

2 tbsp honey

2 tbsp  teriyaki sauce

2 tbsp sesame seeds

*just under 1/2 a cup

Directions

Toss all of the ingredients except the teriyaki sauce in the slow cooker. Set it to low and cook for four to six hours.
Thirty minutes before you’re ready to serve, add the teriyaki sauce, crank up the setting to high and put some rice on to boil. I also served this with pan-fried broccoli and scallions and it was so delish.

Dry toast the sesame seeds in a sauce pan for 1 or 2 minutes. Set aside and use the same pan to fry your veg. If you’re not using frozen broccoli, give it a rinse along with some chopped scallion. Heat a frying pan with a tablespoon of sunflower oil and add the broccoli. Fry for about 3 to 5 minutes if you like your broccoli slightly al dente. Longer, if you don’t. Toss in the scallions halfway through cooking the broccoli.

To serve, put the rice on the plate first, followed by the veg and the chicken. Scatter with the toasted sesame seeds.

You can easily bulk up the veggies in this by adding carrot matchsticks, sliced radishes, a bunch of kale, thin ribbons of cucumber or even a chiffonade of savoy cabbage.

Troubleshooting:

Getting the sauce just right. It can be difficult to get your sauce to reduce when using a slow cooker. If you have this problem, before you add the teriyaki sauce, try pouring the contents of the crock pot into a large saucepan. Add the teriyaki sauce into the saucepan. Heat over high and cook 10 to 20 minutes until thick.

*Anyonita is an American living in Manchester, England who runs the food blog Anyonita Nibbles. Anyonita Nibbles is obsessed with good, flavorsome, moriesh food. Anyonita is a firm believer that food isn’t worth eating if it lacks flavor. When she’s not cooking, she’s a stay at home mom to her 14-month-old son, Callum.*

 

 

To see this post on Anyonita’s blog please visit it here. I would just like to say thank you to our guest poster for bring us this terrific recipe! Also, thank you all so much for reading!