This is a quick and very tasty dinner, and one which can be made with beef, chicken or pork. You can even use frozen chicken breasts if you want to. I started with this Six Sisters’ recipe, but have gradually adapted it and now cook it differently ever time, depending on what I have to hand.
Slow Cooker Teriyaki Beef – serves 4
Put 400g of pork or beef strips, or 4 chicken breast halves in the slow cooker. The chicken can go in frozen if the breasts are separate, but I don’t recommend the strips to be frozen as they will cook in a nasty lump.
Add 1 jar/sachet of teriyaki sauce. If using marinade, use half a jar and dilute it
A slug of soy sauce
A tin of pineapple chunks and juice (make sure it’s not the sort in syrup. If it is, drain the syrup and rinse the fruit)
a good handful of chopped pepper. I use frozen ones as they are cheaper and more convenient than fresh
Cook on high for around 4 hours, or low for 6 ish. Make sure the chicken is properly cooked, particularly if it was frozen when going in.
When it’s done, remove a little of the liquid and add 1-2 tsp of cornflour and stir until smooth, then stir back in with the rest of the sauce to thicken it up if necessary.
Serve with rice, a sprinkling of raw cashews if you like a bit of crunch, or some chili flakes if you like it hot.