May sound a little strange to include teriyaki chicken and dutch oven in the same sentence, but sometimes I come up with an idea when I'm in a hurry that just really works out, and I don't want to forget what I did so I "blog journal" the recipe.
Teriyaki Sauce, from "Our Best Bites, A Mormom Moms Cookbook."
(I tripled this recipe)
1/2 C granulated sugar
1/2 C soy sauce
1/4 C cider vinegar
1 minced garlic clove
1/2 tsp ground ginger
1/4 tsp. black pepper
1 tbsp. cornstarch
1 tbsp. water
Combine first six ingredients in saucepan. Bring to a boil over medium high heat.
Meanwhile, whisk together cornstarch and water. When soy sauce mix comes to a boil, whisk in cornstarch mixture and stir sauce until thickened.
olive oil
salt and pepper for season
Four pounds of boneless skinless chicken thighs
2 medium onions, cut into one inch chunks
2 green peppers, cut into one inch chunks
2 packages mushroom, wiped with paper towel and cut in half
2 zuchinni squash, cut into 1/4 inch coins
sesame oil
In an eight quart dutch oven, brown the four pounds of chicken thighs in a drizzle of olive oil and season lightly with salt and pepper. Pour about half of the teriyaki sauce over the chicken. Place dutch oven an oven set at 350 degrees for about 25 minutes. Take out dutch oven and add in the cubed vegetables. Bake an additional 25 minutes. At the end of cooking time, drizzle about one and a half tbsp. sesame oil over chicken and vegetables, stir gently. Serve over hot white rice. REALLY GOOD! This recipe is even better the next day after it marinates in the teriyaki! It made a delicious lunch. :)
PS. I plan on using the leftover teriyaki sauce as a marinade for a london broil. I'll keep you all posted.
