This is a mixed Asian-Polynesian fusion style dish. It’s quick to assemble in the slow cooker and comes out very tasty. Serve it over Ramen or Udon noodles or rice. I used Ramen noodles this time. Serve with some reduced sauce on the side. Add additional soy, teriyaki and/or hoisin on top when serving if desired. Enjoy!
Ingredients
1 1/2 lb boneless chicken breast tenderloins (or regular boneless breasts)
3 tablespoons teriyaki sauce
2 tablespoons hoisin sauce
1-2 tablespoons low salt soy sauce (my preference)
4 turns of the pepper grinder
2 turns of the salt grinder (optional)
1 tablespoon garlic powder
1 can pineapple chunks in juice
Ramen or Udon noodles or rice
Frozen stir fry vegetables (you can also use sliced fresh vegetables-broccoli, green beans, carrots, cauliflower, bean sprouts, pea pods, etc. -steam or stir fry before adding)
1 tablespoon Arrowroot powder (optional)
Vegetarian Options
Substitute extra firm tofu, fried tofu, white beans or vegetarian chicken product for the chicken. You can also use vegan soy, Teriyaki or hoisin sauce.
Instructions
Combine chicken, sauces, spices and pineapple into the slow cooker. Stir together. Cook on high for 4 hours or low for 8 hours.
Steam or microwave the frozen vegetables. If using fresh vegetables-steam or stir fry first. Stir into the chicken and sauce after they finished cooking.
Reduce sauce in a saucepan to thicken if desired. You can also a tablespoon of arrowroot powder mixed in water to thicken. Add it before boiling or when the liquid is boiling while cooking.
Cook noodles or rice following the instructions on the package.
Serve over the noodles or rice with extra sauce on the side.
Enjoy!
