SourdoughNative: Slow Cooker Yaki-Teri Chicken

Sometimes kids say the funniest things......

My oldest child, my son, as a baby/toddler couldn't say kitty-cat. So cute, he came up with "diddle-dee, diddle-dee" instead. Sniff, sniff...he just turned 28! (I know, whoa! how the heck did that happen?)

My oldest daughter for the first 5 years of her life could not say washcloth. And oh we made her say it over and over again, because hearing her say "closh-closh" everytime warmed our hearts and just put a smile on our face.

Our second oldest daughter couldn't say her big brothers name and poor thing, he has grown up in our family since the age of 12 being called Ty-Roo. (He's a Tyler).

The baby girl in our family, who is 15, grew up with a big appetite. Playing all the sport she does, that has not in any way diminished. But her pronunciation issue was with food. She could not remember it was Teriyaki and has always referred to it a Yaki-teri.

Simple, but savory with a rich, thick sauce. This easy version of an American Chinese staple is ready to serve when you get home. Best served over simple white or brown rice.

So I give you, a favorite in our family.....

Ingredients:

1/2 cup Agave Syrup or Honey
1/4 cup Soy Sauce
2 tsp Sesame Oil
1/4 cup Hoisin Sauce
2 Tablespoons Ginger root-grated (I keep mine in the freezer and use a micro-plane)
2 Cloves Garlic-grated
Juice of an orange or about 1/3 cup
1 tsp black pepper
1 tbsp Cornstarch dissolved in 3 Tablespoons Water
2.5 lbs. Chicken Breasts, boneless, skinless

Directions :

Combine the first 8 ingredients, through orange juice, in a seal-able container or bag.
Add in chicken and mix. Refrigerate for 4 hrs. or overnight.
Place chicken and marinade in slow cooker that has been sprayed with non-stick.
Cook on low for 4-6 hours or on high for 2-3 hours.
Before serving mix cornstarch with water and pour and stir into slow cooker on high for 10 minutes until sauce is thickened and glossy.