Teriyaki Chicken (Barb B.)

OK Chicks - Here is one from an old (or is that "really experienced") chick! So quick and so tasty.

• As many breasts as you want (or other pieces). I have found frozen breasts thrown in frozen works best (and are the biggest time saver, they create some of their own juice and are the most moist)
• Teriyaki Sauce (the one you prefer from your local grocer or specialty store)

Put lots of teriyaki on the frozen breast and set them in the crock pot in the morning (or during your lunch "break"). Set at low if going all day. If doing a couple of hours before dinner, put on high.

I add a few cloves of garlic cut in half and a littlie soy sauce too.

It goes all-day when I start in the morning (add a sprig of thyme or whatever you want so it smells great when family/guests arrive)

Using the rice cooker with steamer I make my rice (your choice, white,brown, or gourmet) and do carrots and broccoli on top steamer of rice cooker. I do this about 20 minutes before serving the meal.

The dinner takes about 20 minutes of prep time from chicken to veggies -->(broccoli is lightly peeled on stems and separated, and carrots peeled and cut into long or nifty looking pieces).

Everyone loves it and kids think it is great. Once and a while check your chicken and make sure to brush the Teriyaki sauce on again or distribute, as needed. The darker and richer the look the better it tastes (but don't overdue - set on "warm" if you are not sure, edges should not look dry but nicely done). Serve on a platter with chicken on top and veggies around - or just dish it out!!