When I “play” in the kitchen, I try to come up with the easiest meal to make. You can call this my survivalist terriyaki chicken. I didn’t really want to use up all my terriyaki marinade, so I made my own. Unfortunately, I forgot I had the broccoli, so we didn’t get to eat broccoli with the chicken. Also, we were both so hungry that I didn’t get to take a picture of the end result. *laughs* It happens.
- 2 chicken breasts
- 1 tsp of garlic
- 1/3 cup of brown sugar (light or dark)
- 3 bay leaves
- 1 palmful of chives (about 2 tsps)
- 1/3 cup rice vinegar or balsamic vinegar (I wanted it to be a little bit sweeter, so I used rice vinegar)
- 1/3 cup soy sauce (no need for salt!)
- 1/3 cup chicken broth (or water)
- 10 cracks of ground pepper
*** I’ll do the non-broccoli version, as that’s what I made. ***
I wanted to be able to walk away from this without ruining the meal, so this is actually a SLOW COOKER RECIPE!
- Trim the chicken (if needed) and make slits in the chicken.
- Put all the liquids into the cold slow cooker.
- Add the brown sugar, garlic, black peper, chives and bay leaves.
- Give it a stir to dissolve brown sugar.
- Place chicken into slow cooker.
- Cook for 6-8 hours on LOW — or — Cook for 4 hours on HIGH
- Pull chicken breast apart (think jerk chicken… shredded chicken)
Serve with rice.
Makes 2-4 servings, depending on how big the chicken breasts are. The above actually made 4 meals for my husband and myself, as the breasts were bigger than I expected. No wonder why they cost that much, but well worth the price I paid!
NOTE: According to my husband, if you want it with a little bit of heat/spice, add a health squirt of Sriracha before or after cooking. He can do it AFTER cooking as my body can’t handle a lot of heat/spice at the present time.
*** If you have a recipe you’d like to share or recommend for me to try, please feel free to let me know via Contact Me. -Elle