Description
This easy crockpot recipe features tender chicken simmered in a flavorful homemade teriyaki sauce, perfect for busy weeknights without the hassle of constant attention.
Ingredients
4 boneless, skinless chicken breasts
1/2 cup soy sauce (low sodium preferred)
1/4 cup honey
3 cloves garlic, minced
1 tablespoon fresh grated ginger
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/2 tablespoon cornstarch
1 cup water
1 tablespoon halal-friendly vegetable oil
1 red bell pepper, sliced
1 cup snap peas
1 small onion, sliced
Instructions
Pat chicken breasts dry and season with salt and pepper.
In a bowl, mix soy sauce, honey, garlic, ginger, rice vinegar, sesame oil, and cornstarch.
Pour the sauce and water into the crockpot.
Place chicken on top in a single layer.
Dot the top with halal-friendly oil.
Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.
During the last 30 minutes of cooking, add red bell pepper, snap peas, and onion.
Stir gently to combine and cook for the remaining time.
Serve warm.
Notes
Ensure that all ingredients comply with halal standards.
Can be served over rice or with noodles for a complete meal.
Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 18g
- Sodium: 1000mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg