Wednesday, April 20, 2011

Teriyaki Chicken Stew (crockpot recipie)

1 1/2 pounds, boneless, skinless chicken thighs; cut into 1 inch pieces
1 bag (16 oz) frozen Asian stir fry vegetable blend (such as Birds eye)
2 cups halved baby carrots
1/2 cup chicken broth
1/2 cup teriyaki sauce
2 tablespoons cornstarch
4 cups broccoli florets

Combine chicken, vegetables, carrots, broth and 6 tablespoons of teriyaki sauce in the slow cooker. Cover; cook on HIGH 2 1/2 hours or LOW for 5 hours
Stir together remaining 2 tablespoons of teriyaki sauce and cornstarch. Stir teriyaki mixture into slow cooker along with broccoli and cook additional 30 minutes or until sauce has thickened.

Serve over white rice, if desired.

Source: Family Circle Magazine; November 2010

Postscript: My family tried this recipe for the first time tonight and it was not a hit...
I used chicken breast instead of chicken thighs (since it is what I had in the freezer) and the chicken came out dry and the whole dish was bland. We love love oriental food but this is not a dish we will cook again.
I guess it goes to show not every dish in a magazine will turn out great.

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