Slow cooker chicken teriyaki, Homemade Teriyaki Sauce

[charisstoma]

Slow cooker chicken teriyaki
http://cooktopcove.com/2017/09/07/slow-cooker-chicken-teriyaki-recipe/?src=article_link&et=fbad&eid=51888&pid=51888&k=lgrt1dus00036

Ingredients

3 pounds boneless skinless chicken breasts, chopped
3/4 cup low-sodium soy sauce
3/4 cup brown sugar
1/3 cup rice vinegar
2 garlic cloves, minced
3/4 teaspoon ground ginger
4 teaspoons cornstarch
1/4 cup warm water
1/4 cup green onion, finely chopped

Directions

1. Place chopped chicken in bottom of 4-quart slow cooker.
2. Wisk together soy sauce, sugar, vinegar, garlic and ginger. Pour over chicken.
3. Cover and cook on low 4-5 hours.
4. Remove chicken. While slow cooker is still warm (or left on the warm setting if your has one), mix cornstarch with warm water until smooth. Slowly add into sauce in the slow cooker to thicken, mixing as you add.
5. Return chicken to slow cooker and stir to coat in sauce.


Pineapple Teriyaki Chicken

Stir together:
cornstarch
water

Add then stir:
garlic
ginger
soy sauce
rice wine vinegar
brown sugar
honey
mirin*

Add and stir:
cubed chicken breasts
sliced onion
sliced green peppers
pineapple chunks

Cook on high 3 hours
Serve over rice.




*a type of rice wine similar to sake, but with a lower alcohol content and higher sugar content. You can sub in a dry sherry or a sweet marsala wine. Dry white wine or rice vinegar will also do, though you'll need to counteract the sourness with about a 1/2 teaspoon of sugar for every tablespoon you use. https://www.bonappetit.com/story/what-is-mirin-how-to-substitute

http://d3w3p12ml16evy.cloudfront.net/et/b/w/m/8/bwm8/500_8836.mp4

Homemade Teriyaki Sauce
https://www.bonappetit.com/story/homemade-teriyaki-sauce

Making teriyaki is a simple process of reduction. Mix 2 parts sake, 1 part mirin, and 1 part soy in a sauce pan, and turn the stove to medium heat. You have to reduce teriyaki more than you think; the goal of reduction is to remove water from the mixture to concentrate the sugar, salt, and umami present in all of those ingredients. We want our teriyaki to be seriously syrupy and thick. Once it starts to noticeably reduce, turn the heat down, since sugar will burn pretty easily at this point. You know what they say: Better safe than burning your teriyaki (aka sorry).

Teriyaki is a very simple Japanese condiment that usually consists of just three ingredients: Sake (rice wine), mirin (sweet, low-alcohol rice wine), and soy sauce (the salty, fermented soy bean-based condiment you know and love).

All these ingredients are very shelf stable, versatile ingredients, so they’re great investments. (Okay, well, sake should technically be refrigerated after opening, but if you're using it for sauce and not for sipping you can get away with keeping it on the shelf.)

Once you make teriyaki sauce, you can keep it for weeks in the fridge.