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TERIYAKI CHICKEN (LOW CARB/SLOW COOKER) Recipe

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This recipe for TERIYAKI CHICKEN (LOW CARB/SLOW COOKER) is from Clan Uisdean Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 to 3½ pounds meaty chicken pieces (breast halves, thighs, drumsticks) skinned
¼ cup reduced-sodium soy sauce
¼ cup Dry Sherry
¼ cup water
1 tablespoon toasted sesame oil
1 tablespoon grated fresh ginger
1 tablespoon Rice vinegar
2 cloves garlic, minced
6 cups sliced Bok Choy or shredded Chinese cabbage
toasted sesame seeds (optional)

Directions:
Directions:
1. In 3¼ or 4 quart slow cooker place chicken. In a small bowl combine soy sauce, sherry, water, sesame oil, ginger, vinegar and garlic. Pour over chicken.
2. Cover and cook on low heat setting for 5 to 6 hours or on high heat setting for 2½ to 3 hours.
3. Transfer the chicken to a serving platter, reserving cooking liquid. Cover chicken with foil to keep warm.
4. Stir Bok Choy into liquid in cooker. Cover and let stand for 5 minutes. Transfer Bok Choy to serving dish with chicken. If desired, sprinkle with sesame seeds. Spoon a little of the cooking liquid over chicken and Bok Choy. Discard remaining liquid.

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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