Jodi just made this for Murphy and the girls and they thought it was gourmet!
12-20 ounces of Teriyaki marinade and/or sauce
1 pack of chicken thighs
Put half the chicken thighs in your slow cooker and top with half of sauce. Then layer more chicken thighs and the rest of the sauce. Turn your slow cooker on low and cook for about 4-5 hours. Jodi served the chicken with some rice. Producer Emilie made this and served with some easy fried rice!
3 cups cooked white rice (day old or leftover rice works best!)
3 Tablespoons sesame oil (or vegetable oil)
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 teaspoons minced garlic
2 eggs, slightly beaten
3-4 Tablespoons soy sauce
On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour eggs on the other side of skillet. Stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!