Teriyaki is amazing. Hands down. I didn’t realize how easy it was to make your own sauce, though, until I reached up in the cabinet to grab mine and realized I had used it all the last time I’d made rice. Damn! So, naturally, I get online to figure out how to avoid going to the store & making my own sauce! Apparently – it’s a breeze and you can play with it. Like, I love a lot of garlic. So I’m obviously going to add more, and ginger, too. Perfect.
So here is a recipe for the sauce:
- 1/4 cup soy sauce
- 1 cup water
- 1/2 teaspoon ground ginger
- 1/4-1/2 teaspoon garlic powder
- 5 tbs packed brown sugar
- 1-2 tablespoons cornstarch or flour
- 1/4 cup cold water
1. Mix all but cornstarch and 1/4 cup of water into a sauce pan and begin heating.
2. Mix cornstarch and cold water into a separate cup and dissolve. Add to the mix in the sauce pan.
3. Heat until sauce thickens, until your preferable thickness.
4. If you over thicken it – simply add a bit more water!
Crock Pot Pork (or chicken!) Teriyaki:
- 1/2 cup teriyaki sauce
- 1/2 cup chicken broth
- 1/3 cup brown sugar, packed
- 1/4 cup soy sauce
- 4 cloves garlic, minced
- 1 teaspoon sesame oil
- 3 boneless, skinless chicken breasts OR 3 bone-in or boneless pork chops of decent size (clearly, I did pork. I’ve done it with both and both are faaaaaantastic š
- 1 green onion, thinly sliced for garnish
- Sesame seeds, for garnish
In a bowl, whisk together the teriyaki sauce, chicken broth, brown sugar, soy sauce, garlic, and sesame oil.
Place meat into your crock pot. Add the teriyaki mixture and gently toss to combine. Cover and cook on low for 3 1/2 hours.
Remove meat from crock pot and either shred the chicken or chop up your pork. Return to the crock pot, with any juices that have collected. Cover and keep warm for an addition half hour.
Serve immediately on top of white rice, garnished with green onions and sesame seeds, if you’d like!
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