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Monday, December 1, 2014

Crock Pot Teriyaki chicken bowls

 Made this for dinner last night.  Turned out pretty good.
3 to 4 LBS of boneless Skinless Chicken breast's or thighs-$3.50
3/4 cup brown sugar-----------------------------------------------.60 cents
3/4 cup soy sauce---------------------------------------------------.25 cents
6 TBS apple cider vinegar-----------------------------------------.25 cents
3/4 tsp ground ginger-----------------------------------------------.05 cents
1 TBS diced garlic--------------------------------------------------.10 cents
1/4 tsp black pepper--------------------------------------------------.05 cents
1 can pineapple chunks and juice------------------------------------.98 cents
4 1/2 to 6 1/2 teaspoons corn starch---------------------------------.20 cents
equal amounts of cold water to cornstarch
Spaghetti or angel hair pasta-------------------------------------------.50 cents
                                                                                    Total- $6.48
                                                   Servings- 8-   .81 cents a serving

Spray he inside of your crock pot with cooking spray.  Slice chicken into strips. ( I used chicken breasts, but they got dry.  Next time I will use thighs)
Add chicken to crock pot.  In another bowl mix brown sugar, soy sauce, vinegar, ginger, garlic, and pepper.  Pour over chicken.  Add pineapple and juice.  Cook on low for 4 to 5 hours or until chicken is tender.  Remove chicken and pineapple from cooker, keep covered with foil to keep warm.   Cook pasta, reserving about a 1/2 cup of cooking water after draining pasta. Add cooking liquid to a saucepan, skimming off any fat. Add 1/2 cup of pasta water. (The Starch in the water helps it cling to pasta)  Bring to a boil.  Mix corn starch and water, whisk into cooking liquid.  Stir until thickened. ( I started with smallest amount of cornstarch, but ended up mixing 2 more tsp to get it to thicken)  Toss pasta and sauce.

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