Instructions. Put all sauce ingredients in a saucepan all together over medium heat until boiling. Place 4-6 frozen chicken breasts in the bottom of the crock pot. Pour sauce mixture over chicken in crock pot. Cook on low for 6-8 hours. Serve over rice. Add just enough water to cover the chicken. Turn heat to high, bring to a boil then remove any foam or scum that floats to the top. 2 Adjust the heat so that the water simmers very gently around the chicken. Cook until chicken is very tender, about 30 minutes. 3 Transfer chicken to a cutting board.
Instructions. In a bowl whisk together the soy sauce, water, maple syrup, sesame oil, rice vinegar, garlic and ginger. Pour this over the chicken and set the slow cooker to cook on low for 4 hours. When the chicken has been cooking for 3 hours. Whisk the cornstarch with a couple of tablespoons of water to make a slurry.

Transfer the chicken to the pan and fry for 5-7 minutes, until fully cooked, turning occasionally to brown all sides. Remove from the pan and set aside. Heat one tablespoon of olive oil in the skillet. Add the sliced vegetables. Stir-fry for about three minutes until tender-crisp.

Mix well. Combine the basting sauce ingredients. Set aside. Place the chicken breasts in a re-sealable Ziploc bag and then pour-in the marinade. Seal the bag and then place it in the fridge to marinate for 2 hours. Grill both sides of the chicken for 7 to 10 minutes while basting using the basting sauce.
Add the chicken and teriyaki marinade ingredients to a large ziptop bag and set in the fridge to marinate for at least 30 minutes (overnight is best). While the chicken marinates, preheat the oven and line a baking sheet with foil. To the baking sheet, add the diced pineapple, sugar snap peas, and bell pepper and drizzle with olive oil. Place the beef in a 6 quart crock pot. Place sliced onions on top and pour the teriyaki sauce over the top of the beef. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Serve warm over rice and enjoy! Place the chicken tenderloins in the bottom of a slow cooker. Add soy sauce, honey, brown sugar, white vinegar, sesame oil, garli, ginger and black pepper to a measuring cup or small bowl and whisk to combine. Pour the sauce over the chicken. Cover and cook on the high setting for 4 hours or low for 6-7 hours. vfrmyzQ.
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    • shredded teriyaki chicken recipe