Teriyaki Chicken

Terriayki Chicken

This sticky, sweet and tangy chicken recipe uses boneless, skinless chicken thighs instead of chicken breasts. You’ll find the meat is juicer and MUCH less expensive! Yields 8 Servings


3 lbs of boneless skinless chicken thighs
¾ cup sugar
¾ cup regular or reduced-sodium soy sauce
⅓ cup cider vinegar
1 garlic clove, minced
¾ tsp. ground ginger
4 ½ tsp. cornstarch
4 ½ tsp. cold water
1 bunch scallions
Sesame seeds


Place chicken in a 4-qt. slow cooker. In a small bowl, combine sugar, soy sauce, vinegar, garlic, ginger and pepper; pour over chicken. Cook, covered, on low 4-5 hours or until chicken is tender. Remove chicken to a serving platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring cooking juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. Toss the chicken in the sauce, saving some to pour over the rice. Thinly slice the green portion of the scallion and top the chicken with the scallions and sesame seeds. Serve the chicken up over hot rice.

In order to make this ahead of time, in a large gallon sized freezer bag, place the chicken, and combine the sugar, soy sauce, vinegar, garlic, ginger and pepper and pour over the chicken in the bag. Seal the bag, removing as much air as possible. Rub the chicken through the bag, rubbing the marinade over and into chicken. Store the bag flat in the freezer until frozen through, then you can stand it up until you’re ready to use it. When it comes to the day you decide to serve the chicken, cook on low for 8 hours, and then follow the rest of the steps for preparing the sauce the same as above.

Crock Pot Week – The Working Mom’s Secret Weapon


Ahh the crock pot! You know, you can use it for more than just cholent! In fact, all week, I will be posting recipes that you can prepare in advance, freeze in gallon freezer-bags and then pop into the crock pot as you leave your house in the morning. When you get home at the end of your day, you will have a nice warm, slow-cooked meal waiting for you! All you need to do make some rice or pasta (depending on the dish) and voila! You’ve got a meal that would have taken you hours to prepare ready for you and your family.

Interesting fact: Did you know the Crock-Pot was invented by a Yid? Irving Naxon, the inventor of the crock-pot got the idea from the stories his mother would tell him of when she was growing up back in the old country, each Friday afternoon her mother would send her to the local bakery with their pot of prepared but yet uncooked cholent. There it would be put into the oven for a full day, while the family observed the Sabbath and the hot oven cooled to warm while not in use for that same period. At sundown she would go to the bakery and bring the family their delicious pot of steamy stew.

Irving remembered the story and was inspired to find a way to create a heating element that surrounded the pot in the same way that an oven would have. He wanted to find a low cost, low electricity use solution.Today, the crock pot is central to American cooking. Irving passed away in 1989, but I’m sure he would have been proud to see his invention used for his mother’s cholent, and so much more!

To read more about Irving Naxon go to http://www.beyondbubbie.com/my-dad-the-inventor-of-the-crock-pot/