Did you have a great Chinese New Year yesterday? We celebrated in a fairly impromptu style. I had a chicken teryiaki recipe I was anxious to try out and Sunday seemed the perfect day since we wouldn’t be able to head to Panda Express and pick up our usual Chinese New Year splurge!
Late Saturday evening I remembered I had recently inherited some sweet Chinese lanterns all the way from Hong Kong! (Thanks mom) So I hung them from the chandelier. The munchkins thought they were pretty cool when they saw them.
Through the course of the day and learning it is the year of the snake they decided to add to the decor and created a bunch of snakes and took the liberty of placing them around the house. (Nope I didn’t ask how they managed to get them way up high.
I decided ignorance is bliss and chose to be impressed with their creativity!)
For our dinner we had Tasty Teryiaki Chicken (crock pot) off of Jamie Cooks it Up! She has a fantastic post with step by step instructions and pictures. I attempted but I will spare you the pictures this round 🙂
Ready for the recipe?
Tasty Teriyaki Chicken (Crock Pot)
- 5 chicken breasts (about 3 pounds) thawed!
- 1 1/2 cups water
- 1 cup brown sugar
- 1/2 cup soy sauce
- 1 tsp granulated garlic * I actually halved this for my crew and it was great.
- 1 tsp sesame oil (optional)
- 3 TBS corn starch
- 4 TBS cold water
- Spray the inside for your crock pot with cooking spray
- Place 5 completely thawed chicken breasts into the pot.
- In a separate bowl combine water, brown sugar, soy sauce, granulated garlic and sesame oil. Stir well to combine and pour over the chicken
- Cook chicken mixture on high for 4 hours or on low for 7 hours
- When chicken is cooked through and easy to shred remove from crock pot and place on plate.
- In a small bowl combine corn starch and cold water. Pour it into crock pot and stir it in thoroughly
- Take two forks and break the chicken breast up a bit then add back into crock pot. Stir it around to allow the sauce to mix with the chicken.
- Cover the crock pot and let the mixture cook and thicken for 30 minutes.
- Serve over brown or white rice!
We ended our evening up with these little goodies:
Homemade fortune cookies! We created our own little fortunes and tried our hand at making cookies. By the end of the batch we were just starting to get the hang of it 🙂
Here is the recipe:
adapted from allrecipes.com
- 1 egg white
- 1/8 tsp vanilla extract
- 1/2 TBS water
- 1 pinch salt
- 1/4 cup all purpose flour
- 2 TBS sugar
- Preheat oven to 375 degrees F. Spray cookie sheet with cooking spray. Make sure you have your fortunes ready
- Mix the egg white, water and vanilla until foamy but not stiff
- Sift the flour salt and sugar and blend into the egg mixture
- Place batter by the teaspoon at least 4 inches apart on the prepared cookie sheet. Use a spoon to round the batter as even as possible into a 3-4 inch in diameter circle. Start with 2 per batch to see how many you can do (they cool quickly so when you start you don’t want to have many more than 2 or they will crack as you form them).
- Bake about 6-7 minutes or until the cookie has turned a golden color 1/2 in wide around the outer edge of the circle. Watch carefully!
- Open oven and pull one cookie off with a spatula. Place fortune on half and fold it like a taco in half. Then place taco shape over rim of a mug and pull the pointed edges down. Be careful cookies will be HOT!
- Place folded cookies into the cups of a muffin tin to hold their shape until firm.
- Cookies firm as they cool. You should get about 12 cookies.
Below is a Youtube video I found that was useful in seeing how to form the cookies. Especially since I didn’t appear to get too many pictures in this process!