Behind once again on my daily blogs, so this meal was prepared on Monday October, 18 2010, and was day 3 of the challenge. The original recipe was with an orange sauce, but I had lemon marmalade on hand so I used that. In fact it was HOMEMADE lemon marmalade which a girlfriend and I bottled this past summer.
Slow Cooker Teriyaki Chicken w/ Lemon Sauce
Ingredients:
1 pound of skinless boneless chicken breast halves or thighs
4 cups assorted stir fry vegetables (fresh or frozen)
3 tablespoons cornstarch
3/4 cup chicken broth
4 tablespoons teriyaki sauce
1/2 cup lemon marmalade
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon ground ginger
2-3 cups hot cooked rice
Directions:
Cut chicken into 1 inch pieces and set aside. In a 3-5 quart slow cooker, place frozen vegetables. Sprinkle cornstarch over vegetables and toss to combine. Place chicken on vegetable mixture.
For sauce, in a small bowl combine chicken broth, marmalade, teriyaki sauce, mustard, garlic and ginger. Pour sauce over chicken and vegetables. Cover and cook on low setting for 4 to 5 hours or on high heat setting for 2- 2 1/2 hours. Serve with hot cooked rice.
Enjoy!
Slow Cooker Teriyaki Chicken w/ Lemon Sauce
Ingredients:
1 pound of skinless boneless chicken breast halves or thighs
4 cups assorted stir fry vegetables (fresh or frozen)
3 tablespoons cornstarch
3/4 cup chicken broth
4 tablespoons teriyaki sauce
1/2 cup lemon marmalade
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon ground ginger
2-3 cups hot cooked rice
Directions:
Cut chicken into 1 inch pieces and set aside. In a 3-5 quart slow cooker, place frozen vegetables. Sprinkle cornstarch over vegetables and toss to combine. Place chicken on vegetable mixture.
For sauce, in a small bowl combine chicken broth, marmalade, teriyaki sauce, mustard, garlic and ginger. Pour sauce over chicken and vegetables. Cover and cook on low setting for 4 to 5 hours or on high heat setting for 2- 2 1/2 hours. Serve with hot cooked rice.
Enjoy!
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