Effects from the first storm of the Atlantic Ocean hurricane season, tropical storm Andrea, have arrived here in the Northeast. As I type this, it looks like the storm is leaving the Charleston, South Carolina area and headed up toward Maryland. The rain has been steadily coming down since last night and should keep up until Saturday morning. Here in Southern Connecticut, we’re being threatened with about four inches of rain and some high winds later on tonight. Four inches of rain is about a month’s worth, so the fact that it’s all scheduled to fall today has led to flood warnings. We’re prepared over here, and I’m hoping that my East Coast readers stay safe during the storm. I’m going to make a wild guess here even though it’s still early in the day that O’s baseball game tonight is cancelled. Just a hunch. I’m sure he’ll be disappointed, this would have been the final game of the season.
The good news about baseball season ending is that it means we’re one step closer to summer vacation. It also means one less practice to schedule life around, until soccer season also ends and then there are no practices while we enjoy the summer. Summer means I don’t like to heat up the kitchen more than what’s absolutely necessary to provide nourishment. While we’re lucky and have central air conditioning, it’s easier to just not crank up the oven and test the limits. Also, and I’ve heard I’m not in the minority here, in the summer I find that I don’t really want heavy meals all that often. I crave simplicity and lighter meals, things that leave me with more time to be outside enjoying the nice weather or getting things done. I love my crock pot for this very reason. Not only does it churn out great comfort food meals, it’s perfect for cooking simpler things when you don’t have a lot of time to spend in the kitchen, or just don’t want to work up a sweat preparing dinner. I made this crock pot teriyaki chicken, and it couldn’t have been easier. The chicken turns out flavorful and tender, and way better than any take-out I’ve tried. I was originally going to cut the recipe in half, but I’m so glad I didn’t. I think this was even better reheated for lunch the next day, and that’s saying something because it was amazing for dinner the night it was made.
Crock Pot Teriyaki Chicken
- 3 lbs. boneless, skinless chicken thighs (about 12 thighs), cut into 1/2 inch pieces
- 1/2 C. brown sugar
- 3/4 C. low-sodium soy sauce
- 6 Tbsp. apple cider vinegar
- 3/4 tsp. dried ground ginger
- 3/4 tsp. minced garlic
- 1/4 tsp. ground black pepper
- 4 1/2 tsp. cornstarch
- 4 1/2 tsp. cold water
Place the chicken into a 4 quart crock pot.
In a mixing bowl, combine the sugar, soy sauce, vinegar, ginger, garlic, and pepper.
Pour the soy sauce mixture over the chicken.
Cover the crock pot and cook on low for 4 to 5 hours, until the chicken is tender.
To thicken the sauce, combine the cornstarch and water in a small bowl.
Pour the cornstarch mixture into the crock pot and stir to combine completely. Allow the mixture to cook, covered, for 10-15 minutes longer, until sauce has thickened.
Serve over cooked rice.
Source: adapted from Lake Lure Cottage Kitchen