I have been making this for several years now, so I am not sure why it is just now making its blog debut, but here it is. This is a much healthier alternative to Chinese take-out and just as good. Tonight, I cooked the chicken in the slow cooker using this recipe before I made the fried rice and it definitely added so much more flavor, so I am adding it below. Don't be deceived by the length of these recipes, because they really are easy peasy.
Slow Cooker Teriyaki Chicken
1 pound boneless, skinless chicken breast
3/4 cup sugar
3/4 cup soy sauce
3 tablespoons cider vinegar
3/4 teaspoon garlic, minced
1/4 teaspoon pepper
2 tablespoons water
Whisk together sugar, soy sauce, vinegar, garlic, pepper, and water. Pour sauce over chicken in slow cooker. Slow cook on low for four hours. Shred with two forks before adding it to the fried rice.
Chicken Fried Rice
1 lb boneless skinless chicken breast (preferably the above teriyaki chicken)
2 cups cooked brown rice
1 pkg frozen peas, carrots, green beans and corn blend
1 bunch green onions chopped
3 cloves of garlic chopped
3 tblsp sesame oil
1/4 cup soy sauce
1. Prepare rice according to directions and set aside.
2. In a large pan or wok, scramble the eggs and set aside in a small bowl.
3. In the same large pan or wok, heat the sesame oil and garlic stirring constantly so it doesn't burn.
4. Add in the frozen veggies, green onions, cover and let cook for about 4-5 minutes.
5. Mix in the cooked chicken along with a ladle of the sauce from the slow cooker.
6. Mix in the scrambled egg, rice and soy sauce. Stir until everything is evenly coated and remove from heat.
This is a recipe I have been making for years although I can't remember where I originally saw it. I did want to point out its similarity to this recipe where I found the teriyaki chicken recipe in case you wanted to try a different version of it.