Serving Suggestion: Serve hot over steamed rice or noodles.
Yield: 4 servings Serves: 4 Prep Time: 15 minutes
Cooking Time: 2 hours on low heat or 1 hour on high heat
Ingredients:
4 boneless, skinless chicken breasts, sliced
2 bell peppers, sliced
1 zucchini, sliced
1 onion, sliced
3 cloves garlic, minced
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon cornstarch
1 teaspoon ginger, grated
1/2 teaspoon sesame oil
2 tablespoons vegetable oil
Salt and pepper to taste
Cooked rice or noodles, for serving
Instructions:
In a slow cooker, combine chicken breasts, bell peppers, zucchini, onion, garlic, soy sauce, honey, rice vinegar, cornstarch, ginger, sesame oil, salt, and pepper.
Stir well to coat the chicken and vegetables in the teriyaki sauce.
Cover the slow cooker and cook on low heat for 2 hours or on high heat for 1 hour, or until the chicken is cooked through and the vegetables are tender.
Heat vegetable oil in a skillet over medium-high heat.
Remove the chicken and vegetables from the slow cooker and transfer them to the skillet.
Stir-fry for 2-3 minutes until heated through and the sauce thickens slightly. Serve hot over steamed rice or noodles.
Note: You can add other vegetables like mushrooms, broccoli, or snow peas to the stir fry if desired. Adjust the sweetness and saltiness of the teriyaki sauce by adding more or less honey and soy sauce.
Nutritional Information (per serving] Calories: 350 Fat: 10g Carbohydrates: 30g Protein: 35g