Chicken Teriyaki

This is one of my favorite recipes but we don't make it very often because it's more difficult than throwing all the ingredients into a crock pot and turning it on. It's worth a little extra work though and a lot cheaper than eating out at your favorite Chinese restaurant.

Chicken Teriyaki

4 chicken breasts
1 egg, beaten
cornstarch
oil
carrots
purple onion
green pepper

Sauce: (I don't measure any of this. I just throw it in.)
1/2 cup vinegar
1/2 cup water
1 1/2 cups sugar
1/4 cup soy sauce
1 tablespoon ketchup

Cut up boneless, skinless chicken breasts into pieces. Coat in beaten egg, then roll in cornstarch. Brown each piece of chicken in hot oil. Put chicken in baking dish and cover with sauce. Bake at 350 for 1 hour. Add the vegetables half way through cooking time. Serve over rice.

We love making Thai sticky rice with it. It's different from what most people call sticky rice. It's steamed in a basket over boiling water. You can find the rice and the basket and steamer for a few dollars at your local Asian market. There are directions and photos here but we don't wrap ours in cheese cloth. We just steam it in the basket for 15 minutes, turn and steam 10 more minutes. Then you roll it into balls and eat it with your hands. Except I don't because I like utensils. I don't even eat pizza or French fries with my hands if I can help it. There. Now you know one more weird thing about me.