Tuesday, August 01, 2006

Orange Teriyaki Chicken - Slow style.

Orange Teriyaki Chicken

4 chicken breasts (frozen okay)
1 cup teriyaki sauce (We use Soy vay Veri Veri Teriyaki - although this can get expensive)
Juice of 1 orange (about 1/3 cup)
strips of the peel from the orange (just use the orange part)
1/2 cup water or enough to almost cover the chicken breasts

Cook for 5-6 hours on low. Some suggest reducing the sauce after awards. Transfer to a saucepan and put on a low boil until reduced by half. At that point a little cornstarch (made into a rue with water) can be used to thicken it up.