Teriyaki Chicken Rice Bowls (Slow Cooker)

Sometimes when I send myself an email…I still get excited that I have a new email.

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I even prep myself for it: Karen, you’re going to get an email. But don’t get all worked up now. It’s from yours truly. You JUST wrote it.

I can’t help myself. I still just love it.

Speaking of being a total freak finding joy in the little things, do you ever just get so excited to go to the grocery store? I mean with no kids, of course. Going to the grocery store with multiple children is like pouring Sriracha sauce on an open wound. (My friend Kate told me about one time when she was at Trader Joe’s and her little girl ralphed all over her huge cart of un-bought groceries. I hold on to this story when my kids act up in public. “Well at least…”)

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But grocery shopping kid-free? It’s like a treat, an hour and a half vacation of food ogling . It’s only surpassed by the other-worldly experience that is Target. (What can I say, the grocery store just doesn’t sparkle as much).

Last weekend was not a groceries weekend. It should have been, because we had already been eating nothing but yogurt and pb&j’s and scrambled eggs for like 3 days straight. It happens, you know?

I needed some real food, so I went on my Facebook page begging for no-brainer crock-pot recipes. My friend Rissa (who won my recent giveaway!) came through with this Teriyaki gem.

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Here’s the kicker: I already had everything in my kitchen. And I bet you do too, if you are anything like me. It’s just a bunch of pantry staples and some chicken, which I usually have in the freezer. And can we talk about easy? It took me about 10 minutes to put it together, and another 10 minutes later that night to get it on the table. Never mind that the only other thing on the table was some canned peaches because there was not a single green vegetable to be found in my house.

I was thinking that this would be a git-er-done kind of recipe because it’s so simple, but I was wrong. It was so so good! The chicken was tender and the sauce was sweet and aromatic. I added Sriracha to cut the sweetness, and I feel like it really added to the flavor, so don’t leave it out.

I love recipes like this around the holidays. Quick and easy, so that I can get back to baking.

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And about that holidays thing! I hope you guys are ready for Thanksgiving!! You better be, because you are about to be inundated with awesome recipes that you can put on the T-table (that’s code for Thanksgiving table. Keep up here people.)

But before we start with that I have a big announcement: the first ever guest-post on The Food Charlatan will be featured on Monday! I’m super excited (more excited than selfie-emails, and yes, even the grocery store) to introduce you guys to Christina and Tammy, who blog over at Food Apparel. Come back on Monday to see what they are cooking up for us!

Teriyaki Chicken Rice Bowls

Yield: Serves 4-6

Ingredients

  • 4 boneless, skinless chicken breasts or thighs
  • Salt and pepper
  • 3/4 cup honey
  • 1/2 cup soy sauce
  • 1/2 cup diced onion
  • 1/4 cup ketchup
  • 2 tablespoons oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 4 teaspoons cornstarch
  • 6 tablespoons cold water, or less
  • dash or two (or 6) Sriracha sauce, to taste
  • Sesame seeds for garnish, optional

Instructions

  1. Salt and pepper both sides of the chicken breasts and place them in crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3 to 4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Use a slotted spoon to remove chicken to a plate or cutting board, leaving the sauce.
  2. In a small bowl, whisk together 4 teaspoons of cornstarch in 6 tablespoons of cold water (or just enough to dissolve the corn starch, it's up to you). When all the lumps are gone, pour it into crock pot. Stir to combine with sauce. Put the lid back on and cook sauce on high for ten more minutes or until slightly thickened.
  3. When the chicken is cool enough to handle, cut or shred the chicken into bite size pieces, then return to pot and toss with sauce before serving. Add a dash or two of Sriracha sauce. Sprinkle with sesame seeds and serve over rice or noodles.

Notes

If you are using frozen chicken, there is no need to thaw it. Just keep an eye on it and cook it longer. (if you use frozen, don't bother salt and peppering the chicken. Just add it to the crockpot.)

http://thefoodcharlatan.com/2013/11/08/teriyaki-chicken-rice-bowls/

Source: adapted from Just Get Off Your Butt and Bake (which, by the way, wins my new “Favorite Blog Name Ever” award.)

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Comments

  1. Suhaya says

    Hi, could I just replace the chicken with some veggies, (which ones)and is there any other way to thicken the sauce. I live in Germany and don’t speak the language, a trip to the supermarket for the cornflour is going to be a nightmare.

    • says

      Hi Suhaya! I have no idea if this would be good with vegetables. I recommend looking up another recipe for “vegetarian teriyaki slow cooker” or something like that. Good luck!

  2. Liezel Tanzo says

    Hi! I love your recipes but unfortunately some of the ingredients is not available in my country. Would it be okay if I use teriyaki sauce? Thanks!

    • says

      Hey Liezel! Teriyaki sauce would work great! You can pretty much just throw some chicken and teryaki sauce in the slow cooker and let it cook all day. If you like the flavor of the sauce you use, then you will like dinner :) You can thicken it up with cornstarch or flour at the end if you like. Enjoy!

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