Today we had some of those moments, Jason and the kids decided to have a wrestling match, with a little pillow fighting thrown in for good measure.
Jericho was right in there...he is one rough and tough baby.
CROCK POT TERIYAKI CHICKEN
12 boneless skinless chicken thighs (about 3 pounds)
3/4 cup sugar
3/4 cup soy sauce
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
Hot cooked long grain rice
Place chicken in a 4 qt. slow cooker. In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on low for 4 to 5 hours or until chicken is tender. Remove chicken to a serving platter; keep warm. Skim fat from cooking liquid. Place liquid in a saucepan and bring to a boil. Combine cornstarch and water until smooth. Gradually stir into liquid and stir until sauce is thickend. Serve with chicken, on rice or like we did chow mein noodles. I am on a serious noodle kick right now.
It was pretty good, I think the teriyaki sauce could have been thicker, may need to try it again.
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