This was awesome! John and I love Hogi-Yogi...no need to go there anymore for good teriyaki rice bowls...these are better! John said we could eat this meal weekly and using the crock pot was all too easy!
John's rating: 9 "almost a 10!"
In the freezer: poured over cut up chicken and pineapple for kabobs. I also did a large bag of cut up chicken and pineapple with a double batch of sauce for dumping in the crock pot later.
1 teaspoon ground ginger
1/3 cup soy sauce
1/4 cup honey
1 garlic clove, minced
1 teaspoon grated onion
1/2 cup water
*1/3 to 1/2 cup brown sugar, depends on how sweet you like it.
Combine in VitaMix. Pour over chicken.
Cook chicken however you like.
Crock Pot: Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Shred chicken in sauce last 1/2 hour of cooking to absorb some of the sauce. Add Corn Starch to thicken. (Mix some in a bowl with some warm sauce, then incorporate it back in so you don't get lumps)
String marinated chicken and pineapple on kabob sticks and cook on the grill, turning as they cook.
Cream Corn Butter Dips
1 hour ago