Since it was Chinese New Year a couple weeks ago, Aldi's shelves are filled with Fusia Chinese products. This is one of my favorite times of year there, and I stock up, let me tell you. A new addition to the Fusia line this year was a Teriyaki sauce! Mmmmmmmmm....
This recipe is a mesh of a few I found around the internet, and several that were "pinned" on Pinterest. Of course, as normal, I adjusted to fit OUR tastes. :)
I'm sorry there's no picture. I made this for my family on a night when I had to go out to a meeting, so I didn't get to eat it until very late. They were all so hungry they forgot to take a shot of it! Everyone enjoyed it immensely. Leftovers did not last long! Thankfully, I did get to try it before it was all gone! it were yummy.
Crock Pot Chicken Teriyaki
1 1/2 - 2 Lbs Kirkwood Boneless Skinless Chicken Breast, cut in cubes or thin strips
1 small onion, large dice
1 green pepper, seeded and large dice
1/2 Cup Fusia Teriyaki Sauce
1 Cup Fit & Active Chicken Broth
1/3 Cup Baker's Corner Brown Sugar
3 Cloves Garlic, minced
2 Tbs Baker's Corner Corn Starch
Place vegetables and chicken into a crock-pot. In a separate bowl, mix together Teriyaki sauce, chicken broth, brown sugar, garlic and corn starch. Pour this mixture over chicken and mix in. Cook on low 3 hours* (this will depend on your crockpot).
Serve over rice, with chopsticks, and enjoy! You just saved money on take out! On a recipe that took you less time than ordering it!!!
*a lot of times a short term slow-cooker recipe for us is perfect because I have to be out of the house for a good part of the afternoon. This helps us have dinner, but doesn't need to be done at o'dark thirty in the morning before I've had caffeine.