I go into each week with the best intentions. I plan out a glorious menu for the week with the hope of avoiding takeout, because meal planning is great way to avoid the desire to eat out all the time. It's sticking with the meal plan that can be hard.
Let's face it... sometimes cravings strike. Sometimes you may not feel like cooking or eating the meals you planned. I get it. I've been there more often than not.
I do my best to try to ensure that my family eats healthy, home cooked meals. What they don't need to know is that I finger dial our meals from time to time.
Quite often when I finger dial, it's to order Asian cuisine. Before I moved to the suburbs, I would often flock to the mall to pick up Chicken Teriyaki. Did it ever once dawn on me at the time that I could make it at home and better than takeout? Nope. In fact the thought of it was daunting. It wasn't until I was gifted a slow cooker when I got married that I took the time to learn how to cook up all my favourite takeout dishes at home.
Who doesn't love a dinner that you can quickly throw together and leave to cook all day? Especially when it comes out tasting better than takeout! As my daughter said to me tonight, "Mom and yum rhyme, and you surely put the yum into this chicken teriyaki, Mommy."
1.5lbs boneless, skinless chicken breasts or boneless chicken thighs
1/2 cup chicken broth
1/2 cup honey teriyaki sauce (regular teriyaki sauce will do)
1/3 cup brown sugar, packed
1/2 tbsp onion powder
4 tsp minced garlic
1 tsp sesame oil
1/2 tsp ground black pepper
Place defrosted chicken breasts at the bottom of slow cooker.
In a small bowl, combine broth, teriyaki sauce, brown sugar, oil and spices. Pour over the chicken.
Cook on low 6 - 7 hours or on high for 4 hours.
Remove chicken from crock pot. Shred, and return to slow cooker.
Serve over rice or rice noodles.
Recipe adapted from Damn Delicious.