Chicken Teriyaki Ingredients 3 lbs chick

Chicken Teriyaki

3 lbs chicken breast ( thin slices or chuncks)
1 Tbs butter
garlic podwer to season chicken
onion podwer to season chicken
1 tsp of paprika
1/2 tsp of ginger or 1 tsp of fresh minced
1/2 to 1 tsp of cinnamon
1 1/2 tsp minced garlic
1 small green bell pepper
1 8oz can pineapple tidbits juice and all
1/2 C chicken broth (If you cook your chicken slowly with your butter and garlic with some water you will have this fresh=lower sodium) also less money
1 cup teriyaki sauce/marinade or (homemade version below)
2 Tbs soy sauce( low sodium)
¼ tsp crushed red pepper flakes (optional)

Place chicken in pan with about a cup of water, butter and season with some galic powder and onion powder let cook till all sides are no loger pink about ten to 15 mins on low to med heat. Reserve 1/2 cup of the broth from the pan. with only 1/2 cup of the broth add
Mix remaining ingredients well and pour over chicken. Cover and cook on low for 30 mins.
Serve over Brown rice.
**If you want the sauce to thicken a bit add 1Tbs cornstarch to 1/4 c cold water, mix til smooth then pour into pan and stir. Do this just before serving.

This recipe can also be done in the crockpot just mix all the seasoning with all the ingredients put into the crockpot over the chicken and cook on low for 3-4 hours.

Homemade Teriyaki Sauce

Serves: about 1 cup
½ cup soy sauce (low sodium)
¼ cup dark brown sugar
1½ teaspoons fresh ginger, minced
1 teaspoon garlic, minced
1 tablespoon honey (Vegans: use agave nectar)
1 teaspoon sesame oil
3 tablespoons mirin ( may use 2-3 tbs sherry with a pinch of sugar)or(rice wine vinegar)
¼ cup water mixed with 3 teaspoons cornstarch
Combine all ingredients in a small saucepan, bring to a boil, reduce heat and simmer for about 4 minutes. Remove from heat and let cool.
Can be stored in the fridge for up to a week.

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