Chicken Teriyaki

3:10 pm on 15 July 2011

My family and friends love the well-flavoured sauce in which this chicken is cooked!

(Serves 2 - double the quantities  for 4 servings)

Ingredients

  • 1/4 cup dry sherry
  • 1/4 cup Kikkoman soya  sauce
  • 2 Tbsp brown sugar
  • 4 - 5 boneless chicken thighs
  • 2 Tbsp flour
  • 1 tsp cornflour

Method

Coat the base and sides of your slow cooker with non-stick spray and turn it to High or Low, depending on the time available.

Put the sherry, soya sauce and brown sugar  in the cooker and stir to dissolve the sugar.

Pat the chicken thighs dry with a paper towel, then turn them in the flour.

Turn the floured thighs  in the sauce, then cover and cook on LOW for 6 - 8 hours or HIGH for 3 - 4 hours,  depending on the time that  suits you best.

Just before serving, mix the cornflour with a little water or pineapple juice, pile the chicken at one end of the cooker, and stir the mixture into the sauce.

Turn the chicken in the thickened sauce before serving it in rice with colourful cooked vegetables or coleslaw.

VARIATION: Half an hour before serving, add drained pineapple chunks to the chicken mixture.

From Jesse Mulligan, 1–4pm

Find a Recipe

or browse by title