Crockpot Chicken Teriyaki Stirfry Recipes

SLOW COOKER CHICKEN TERIYAKI RECIPE BY TASTY

Steps:

• Make the teriyaki marinade. In a medium bowl, mix soy sauce, honey, onion, rice vinegar, ginger, garlic, and black pepper, and set aside.
• In the slow cooker, add chicken and teriyaki marinade.
• Cook on high for 4 hours, or cook on low for 8 hours.
• Cut vegetables into bite-size pieces.
• Mix water into cornstarch and mix until cornstarch is melted.
• Add cornstarch slurry and vegetables into the slow cooker for 30 minutes.
• Serve by itself or in a bowl of brown rice.
• Enjoy!

SLOW COOKER TERIYAKI CHICKEN

Steps:

• Combine chicken broth, teriyaki sauce, brown sugar, and garlic in a large bowl. Add chicken and toss with the sauce until well mixed. Pour into the slow cooker.
• Cook on Low until chicken is done, 4 to 6 hours.

CROCK POT TERIYAKI CHICKEN

Steps:

• Place the chicken thighs in the bottom of a 6-quart or larger slow cooker.
• In a medium bowl or large measuring cup, whisk together the soy sauce, rice vinegar, honey, brown sugar, garlic, and ginger. Pour over the chicken thighs.
• Cover and cook on high for 2 hours or low for 4 hours, until the chicken is tender and cooked through. Remove the chicken to a plate and shred with two forks. Strain the cooking liquid through a mesh sieve and into a medium saucepan.
• In a small bowl, whisk together the cornstarch and water until smooth. Add to the strained cooking liquid, whisk to incorporate, then heat the saucepan over medium high, stirring constantly until the sauce bubbles. Continue cooking and stirring until glossy and thickened, 1 to 2 minutes. Remove from heat.
• Add the chicken to the sauce. Toss to coat. Serve warm with rice or quinoa, garnished with sesame seeds and green onions as desired.

TERIYAKI CHICKEN AND STIR FRY VEGGIES

Steps:

• Spray your crock pot with non-stick cooking spray. Place your chicken in the crock pot.
• Pour the teriyaki sauce all over it (I use about 1/2-3/4 of the bottle).
• Cook for about 4 hours on high or 6 hours on low (you want to make sure it is cooked, but don't over cook it or the chicken will be dry).
• About 10 minutes before you eat, stir-fry the veggies on your stove top (or even your microwave). I have thrown my veggies into the crock pot to cook with the chicken before, but I don't like it as much that way because they tend to get mushy.
• Place some rice in a bowl, put veggies on next, then throw your chicken on top.
• If you need extra sauce to put on top, you can use what is in the crock pot or what is leftover in your Teriyaki bottle.

CROCKPOT CHICKEN TERIYAKI STIRFRY

Steps:

• Combine ingredients in a ziplock bag. When ready to cook, place in slow cooker and cook on low for 6 hours.
• Serve over cooked rice.

CROCK-POT CHICKEN TERIYAKI

Steps:

• Combine chicken broth, teriyaki sauce, brown sugar and garlic cloves in large bowl.
• Add chicken to sauce, and toss to combine.
• Pour chicken mixture into crock-pot.
• Cook on low 4-6 hours, or until chicken is cooked through.
• Serve over hot cooked rice and spoon extra sauce if desired.

SLOW-COOKER TERIYAKI CHICKEN

Steps:

• Place chicken in a 3- or 4-qt. slow cooker. Top with onion, garlic and ginger. Combine broth, soy sauce, honey, pepper flakes and pepper; pour over chicken. Cook, covered, on low until chicken is no longer pink, 3-1/2 - 4 hours., In a small bowl, mix cornstarch and water until smooth; gradually stir into slow cooker. Cook, covered, on high until sauce is thickened, 15-30 minutes. When chicken is cool enough to handle, shred chicken with 2 forks; return to slow cooker. Serve with rice, if desired. Garnish with cilantro and sesame seeds.

TERIYAKI CHICKEN STIR-FRY

Steps:

• Whisk teriyaki marinade, soy sauce, ginger, brown sugar, red pepper flakes, and black pepper together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 5 hours.
• Heat a wok over medium-high heat. Add scallions, garlic, and oil; stir-fry for about 1 minute. Add broccoli, snow peas, and bell pepper; stir-fry for 2 minutes more. Add stir-fry sauce and mix until vegetables are coated.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Add chicken to the wok and stir-fry until chicken is no longer pink in the center and the juices run clear, about 5 minutes.

SLOW COOKER HONEY TERIYAKI CHICKEN RECIPE BY TASTY

Steps:

• Mix the soy sauce, honey, rice wine vinegar, onion, garlic, pepper and ground ginger together in a small bowl and set aside.
• Oil the slow cooker and add the chicken breasts. Pour the sauce over the chicken, cover and cook on high for 3-4 hours.
• Remove and drain the chicken and set aside in a large bowl.
• Shred thoroughly with two forks.
• Transfer the leftover sauce into a saucepan and add water mixed with the cornflour. Reduce over a medium heat until thick.
• Add the chicken to the sauce and mix thoroughly.
• Serve over a bed of rice with spring onions and sesame seeds!
• Enjoy!

TERIYAKI CHICKEN STIR-FRY

Steps:

• Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; stir-fry 3 to 4 minutes or until chicken is no longer pink in center.
• Stir in remaining ingredients except rice. Heat to boiling, stirring constantly; reduce heat. Cover and simmer about 6 minutes or until vegetables are crisp-tender. Serve with rice.

SLOW-COOKER TERIYAKI CHICKEN

Steps:

• Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, combine broth, soy sauce, brown sugar, melted butter, gingerroot and garlic. Add chicken, and turn to coat. Cover; cook on Low heat setting 2 to 3 hours or until juice of chicken is clear when thickest part is cut (at least 165°F).
• In small bowl, beat cornstarch and cold water. Quickly stir into chicken mixture in slow cooker; cover. Increase to High heat setting; cook 5 to 10 minutes or until thickened. Stir in pineapple and green onions.
• Divide rice among 8 bowls. Divide chicken mixture among bowls of rice. Top with cilantro; serve with lime wedges.