Shredded Teriyaki Chicken and Fried Rice

Shredded Teriyaki Chicken
6 frozen chicken breasts
1/2 C soy sauce
3 Tbsp brown sugar
1 Tbsp rice wine vinegar
2 cloves minced garlic

Place frozen chicken breasts in crockpot. Combine soy sauce, brown sugar, vinegar, and garlic and pour over chicken. Cover and cook on low for 6-8 hours or until done. Before serving remove chicken, shred and return to crockpot to about 15 minutes to absorb additional flavor from the sauce.

Fried Rice

1 C brown rice

1 egg

2 Tbsp. oil

2 garlic cloves, minced

1 tsp. ground ginger

1 C frozen peas

3 green onions, sliced

2 Tbsp. soy sauce

1 Tbsp. sesame oil

Cook rice according to package directions, when done cooking allow to cool slightly. Scramble egg in a small skillet and set aside. In a large skillet heat oil, add rice and stir fry for about 8 minutes, stirring occasionally. Add garlic and ginger and cook 2-4 minutes more until garlic is softened. Stir in peas and green onions and cook until heated through. Add soy sauce and sesame oil, toss to coat and then serve

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