We had this for dinner tonight. The teriyaki chicken was on the salty side (maybe because I went cheap and used generic brand teriyaki sauce?), but it was still a good Sunday dinner just because it was super easy to make:
Teriyaki Chicken
- 4 – 5 Boneless Skinless Chicken Breasts, thawed
- 1 bottle Kikkoman Teriyaki Sauce {20 1/2 oz.}
- Green Onions, chopped
- Optional: Sesame Seeds
Cook chicken in Crockpot on HIGH for 3 hours. After 3 hours, drain juices from Crockpot. Remove chicken from Crockpot, and slice. Then transfer back to Crockpot. Pour Teriyaki sauce over chicken, and cook on high for 30 more minutes, or until done. When ready to serve, garnish with Sesame Seeds and chopped Green Onions. Serve with rice.
Roasted Broccoli with Garlic
- 1 bunch broccoli (about 1 1/2 pounds), cut into florets, stems peeled and sliced or diced
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, sliced
- Kosher salt and freshly ground pepper
Preheat oven to 450 degrees F. Toss the broccoli florets with the olive oil, garlic, salt, and pepper on a baking sheet. Spread them out and then roast, without stirring, until the edges are crispy and the stems are crisp tender, about 20 minutes. Serve warm.
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