When traveling through Japan, the food I tried at restaurants was amazingly fresh, apart from the McTeriyaki burger- yes I really did visit The Golden Arches there! Once! So many amazing memories from Osaka and Nagasaki! I really enjoy recreating Japanese flavor, and the food is generally light and healthy.
This particular slow cooked chicken dish is low on fat and low on carbs (it can be served with rice, but this can be traded for cauliflower rice or just eaten alone with the vegetables it’s cooked with). The lovely teriyaki and orange broth permeate both the vegetables and chicken, giving a Summery flavor throughout. I particularly choose slow cooked dishes when the weather is hot, as the crockpot emits very little heat, keeping the kitchen that bit cooler than an oven would. You could add a tablespoon of cornstarch to thicken the broth, if you prefer more viscosity.
For more crockpot recipes, visit https://winewithfood.org/slow-cooker-crockpot/
WINE NOTE: Once again, with teriyaki, I tend to go towards Gruner Veltliner from Austria, which pairs well with the umami of this food. With peach and lemony flavors, it also pairs well with the zesty orange in the broth.
1 16 oz / 500g Frozen broccoli and carrots
2 lbs / 1 kg Boneless skinless chicken breast
1 cup / 250ml Chicken broth
1/4 cup / 50g Packed brown sugar
1/4 cup / 60ml Teriyaki sauce
2 Tbsp Mustard powder
2 tsp Grated orange zest
1 tsp Ground ginger
Put the vegetables into the slow cooker and place the chicken on top.
Mix the broth, brown sugar, teriyaki sauce, mustard, orange zest and ginger in a jug. Stir until the sugar has dissolved, and pour over the chicken.
Cook on low 6-8 hours.