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Stacy’s Notes: I cut this recipe in half for the two of us! I use one package of boneless skinless chicken thighs and halve the sauce ingredients. I used part Bragg liquid aminos/part soy sauce, and I use rice wine vinegar instead of cider vinegar. I also add a dash of red pepper flakes.
Cook the chicken in a small crockpot for 2-3 hours (mine cooks quick, just cook until chicken is done and falling apart). Drain off the sauce and boil on the stovetop as original recipe directs, with the cornstarch slurry.
To make our “Grain Bowl”, I microwave some brown rice & quinoa mix (or any Seeds of Change or other brand quick grain blend, or brown rice, whatever you prefer). I also steam or microwave a package of shelled edamame and then I steam some fresh broccoli on the stoevetop. Combine your whole or shredded chicken thighs with the reduced teriyaki sauce, veggies and grains of your choice, and enjoy!