Monday, February 7, 2011

Teriyaki Chicken

Chinese New Year fell on a Thursday this year, which means we celebrated it with Kim and Rachel and their families. Evan and I were deciding what we wanted to eat this year and decided on Teriyaki Chicken, Chicken Wontons and Fried Rice.

The exact same menu we had last year.

Well, it was super good last year!!!!

I found this recipe in one of my Weight Watcher cook books. It's a slow cooker recipe, which sounds odd when talking about Chinese food, but this recipe ended up fabulous. Definitely one we'll be using again! (obviously...)

The ingredients:

2 heads of broccoli; 3 large carrots; 1 can water chestnuts; 2 Tbsp. tapioca pudding; 2 lbs. chicken breasts, cubed; 1 C. chicken broth; 1/4 C. packed brown sugar; 1/4 C. teriyaki sauce; 2 Tbsp. dry mustard; 2 tsp. grated orange zest; 1 tsp. ground ginger.

Chop the broccoli...
the carrots...
and the water chestnuts...
and throw them into your slow cooker.
Sprinkle the tapioca pudding over the vegetables.Place the chopped chicken on top of the vegetables.
Mix the broth, brown sugar, teriyaki sauce, mustard, orange zest and ginger in a bowl.
Pour the mixture over the chicken and veggies.
Cook on high 4-6 hours until the chicken is cooked. Enjoy the fabulous aroma that fills your home.

Serve over rice and add some extra teriyaki sauce on top.
This was a complete hit with everyone. Even those who claimed they didn't like teriyaki sauce changed their minds after eating this meal. Evan and I both agreed that we liked it better last year when we modified it and used the wok to cook it, but the slow cooker way was good as well.


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