Here is a teriyaki chicken recipe for your oven. What, not the crockpot? That’s right, I cook in the oven too sometimes. Even though it is not a crockpot recipe, it does not take very long to prepare and it smells oh so yummy while it is cooking. Don’t be afraid of the amount of sugar. It may seem like a lot, but it gives this chicken a nice sweet teriyaki flavor. The chicken marinates after it has been chopped up, so every bite is moist and flavorful. Serve over rice with your favorite vegetable and you’re all set. Enjoy!
- 3 large chicken breasts
- 1 cup sugar
- 1 cup soy sauce (or teriyaki sauce or a combination of both)
- 2 tablespoons fresh grated ginger (or 6 teaspoons ground ginger)
- 2 minced garlic cloves
- Spray 13x9 pan with non-stick cooking spray.
- Mix sugar through garlic in a large mixing bowl.
- Chop chicken into bite size chunks. (Note - Chopping raw chicken is icky. I know some of you are not bothered by raw meat, but most of you know that I am. It's just something I avoid if at all possible. When I do have to chop raw chicken, I prefer to do it if it is still semi-frozen. Yes, it is very cold to handle, but it is also a lot less icky.)
- Add chicken to the marinade in the large mixing bowl. Mix well.
- Pour chicken mixture into prepared pan. Cover and let sit in refrigerator at least 1 hour.
- When you are ready to bake, take the dish out of the refrigerator. Preheat oven to 350 F (175 C). Bake for 30-40 minutes or until chicken is cooked through.
- Serve over rice. Yum!