Teriyaki Chicken Thighs

Teriyaki Chicken Thighs Recipe Prep: 15 min. Cook: 4 hours Yield: 6 Servings 15 240 255 Ingredients 12 boneless skinless chicken thighs (about 3 pounds) 3/4 cup sugar 3/4 cup soy sauce 6 tablespoons cider vinegar 3/4 teaspoon ground ginger 3/4 teaspoon minced garlic 1/4 teaspoon pepper 4-1/2 teaspoons cornstarch 4-1/2 teaspoons cold water Hot cooked rice, optional Directions Place chicken in a 4-qt. slow cooker. In a large bowl, combine the sugar, soy sauce, vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Remove chicken to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and rice if desired. Yield: 6 servings. Nutritional Facts 2 chicken thighs with 1/2 cup sauce equals 456 calories, 16 g fat (5 g saturated fat), 151 mg cholesterol, 1,967 mg sodium, 27 g carbohydrate, trace fiber, 46 g protein. Light-Bodied White Wine Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.