(Always read the recipe twice, assemble, and prepare your ingredients before you begin to cook)
6 chicken legs with thighs attached – do not remove the skin
3 tbsp. cornstarch (more if needed)
Salt and pepper
¼ cup olive oil (more if needed)
15 oz. bottle Teriyaki Marinade and Sauce OR for more intense flavor use 15 oz. Kikkoman Garlic & Green Onion Teriyaki sauce (comes in a 20 oz. bottle)
3 tbsp. fresh grated ginger OR 3/8 tsp. ground ginger (from the spice aisle)
3 cloves of garlic – minced
3 tbsp. honey
3 scallions, white and green parts sliced
You’ll need a large frying pan/skillet and a 16-18 cup (4 to 4 ½ quart) crock pot for this recipe
- Put the cornstarch in a large bowl or a pan with raised sides
- Dust the chicken with the cornstarch and then season with salt and pepper
- Heat your frying pan on medium-high heat with ¼ cup olive oil
- Brown the chicken in the frying pan until a light golden brown — you are not cooking the chicken all the way through but only browning the outside
- As the chicken pieces are browned, place them in the crock pot
- Add the Teriyaki, ginger, garlic, honey, and scallions
- Cover the crock pot and cook on Low for 5 hours or High for 3 hours
- Serve immediately or set the crock pot to Warm
- Serves 6
- Serving suggestion: Serve with white or brown rice and broccoli
- means a teaspoon and tbsp. means tablespoon – always use a measuring spoon not a piece of silverware
- Dried/ground spices and herbs are much more potent than fresh spices and herbs. For example, in this recipe, 1 tbsp. of fresh ginger equals 1/8 tsp. of dried (ground) ginger
- To “dust” with cornstarch means to sprinkle the chicken with the cornstarch for a very light coating. Shake off any excess before cooking.
- For easy clean-up, line your crock pot with slow cooker liners (Reynolds is one company that makes these) – no soaking and no scrubbing the ceramic container when you’re done cooking!
- So you don’t forget to use the slow cooker liners, leave the small box in the crock pot when you store it away for its next use – works for me!
If you’d like to be a guest contributor to The Jefferson Chronicle’s Wooden Spoon, please email your recipe clearly noting all ingredients, measurements, and understandable directions to Carol.Punturieri@thejeffersonchronicle.com and type “The Wooden Spoon” in the Subject line. Be sure to include your name, address, and a telephone number in the event we need to clarify any information.