Wednesday, December 9, 2009

Chicken Teriyaki & Ginger Carrot Slaw

Sorry I don't have a picture of this.... we downed it before I could snap one. This was a great crock pot dish for Sunday afternoon.

Chicken Teriyaki

4 frozen chicken breasts
1 C water
1 tsp beef bouillon
3 T brown sugar
1/3 C soy sauce
2 T cornstarch (mixed in a small amount of water to form a paste)
1 T Montreal Chicken Seasoning

1. Place frozen chicken breasts in greased crock pot. (can be fresh just decrease cooking time)

2. Pour water into a medium pot. Bring to a boil. Add bouillon and stir until dissolved. Mix in sugar and soy sauce, then add cornstarch paste slowly. Continue boiling and stirring mixture until it thickens.

3. Pour over chicken in Crock pot. Sprinkle with Montreal Chicken Seasoning.

4. Cook on high for 4 hours

5. Remove chicken and pour liquid through a sieve to remove the clumps. Serve chicken with rice and sauce.

Ginger -Carrot Slaw (This is my version of a Rachel Ray Recipe)

1/2 small cabbage
1 bunch green onions
4 large carrots (shred into about 2 cups)
1 T ground ginger
1/4 C honey
3 T cider vinegar
2 T vegetable oil
salt and pepper

1. Cut the cabbage into quarters and remove the core. Shred 1/2 of the cabbage. Set aside.
Cut the scallions into long thin strips and shred the carrots. (This can all be done ahead of time).

2. Drizzle the honey into a small bowl. Add the vinegar and stir until combined.

3. Heat 2 T of vegetable oil in a hot skillet. Add the carrots and the ginger powder and stir fry for 4 minutes. Add the cabbage for 4 more minutes and then the onions for one more minute. The vegetables should end up a little dry and crispy. Add the honey/vinegar mixture and cook for another minute so the veggies can soak up the liquid. Season with salt and pepper to taste.

Serve with the chicken and rice.

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