It’s Thursday, which means it’s time for this week’s crock pot recipe. This recipe is adapted from Beth Hensperger’s Not Your Mother’s Slow Cooker Recipes for Two cookbook. This dish smelled so good as it cooked…I had such high hopes. It cooked for just under 3 hours, and by the time we got home from swim lessons, the chicken was completely dried out, and the sauce had pretty much simmered away, leaving the chicken way too salty.
- 1 lb. chicken breasts, bite size pieces
- 1/4 c. soy sauce
- 2 TBSP mirin or dry sherry
- 1 TBSP brown sugar
- 1 garlic clove, crushed
- Grated zest of 1 orange
- One 2 inch piece of ginger, peeled and thinly sliced
- Steamed rice and broccoli
- Spray the inside of the crock with cooking spray.
- Heat a small skillet over medium-high heat and add chicken. Cook for 2 to 3 minutes, to form a nice browned surface. Turn the chicken and brown the other side. Transfer chicken to crock pot.
- Return skillet to stove, turn the heat to medium, add the soy sauce, mirin, brown sugar, and garlic. Stir to heat and dissolve the brown sugar. Pour mixture over chicken and add zest and ginger slices. Cover and cook on HIGH for 2 1/2 to 3 hours.
- Serve over rice.
Orange Teriyaki Chicken: