Bookish Girl in the Kitchen

Morning Lovelies!

Today, I wanted to do something different. Around here, we normally talk books and we are slowly starting to chat about some of other likes, like my obsessions of House of Cards, Supernatural, and Gilmore Girls. Nahomi talks about some of the activities she does with her little one. We are trying to expand ourselves and the topics we cover so as to keep things fresh for both ourselves and our readers. Today, I want to talk about food! 

Ever since high school, I loved baking. I couldn't do it as much because hello! I would have all these sweets and I couldn't eat them but I can't say no to them. After the wonderful invention of Pinterest, I've been hoarding allllll the recipes. Main dishes, appetizers, desserts, drinks, you name it, I have it on my Pinterest board. So after I got married and became in charge of the cooking, I've been willing to try out some of those recipes I have saved. Even now, after moving back home with my parents, I've been making some recipes that aren't too wild since my dad is a bit of a picky eater. So I going to start sharing some of the recipes I make with you guys! 

I am going to be sharing Ali's, from Gimme Some Oven, Slow Cooker Teriyaki Chicken recipe. I will mention that I doubled every single ingredient since I was cooking for 6 people. Except the cooking time. I cooked on High for 4 hours. But the recipe below shows the exact measurement from the original recipe.


2 lbs boneless, skinless chicken breasts
2 cloves garlic, minced
1/2 cup chopped white onion
1/2 cup honey
1/2 cup soy sauce (use low-sodium if desired)
1/4 cup rice wine vinegar
1 Tbsp. chopped fresh ginger
1/8 tsp. freshly ground black pepper
1/4 cup cold water
3 Tbsp. cornstarch
(optional toppings: sliced scallions and toasted sesame seeds)


1- Add the chicken breasts to the bottom of your slow cooker in a single layer.
2- In a separate bowl, whisk together the garlic, onion, honey, soy sauce, rice wine vinegar, ginger, and black pepper until combined. Pour the mixture on top of the chicken breasts. Cover slow cooker, and cook on high for 4-5 hours, or until the chicken is cooked through and shreds easily with a fork. Remove the chicken with a slotted spoon to a separate bowl and shred it using two forks. Transfer the remaining teriyaki sauce from the slow cooker to a medium saucepan.
3- Meanwhile in a separate bowl, whisk together the cold water and cornstarch until the cornstarch is dissolved and no longer lumpy. Pour the cornstarch slurry into the teriyaki sauce mixture, and whisk to combine. Bring the mixture to a boil over medium-high heat, and let it boil for about 1-2 minutes or until thickened. Remove from heat, and pour the sauce on top of the shredded chicken. Toss to combine.
4- Serve topped with scallions (green onions) and toasted sesame seeds if desired.

This is me gathering all the ingredients and prepping the meal.
Step 2. Time for it to start cooking.
Almost ready!
The sauce! So yummy!
The end result
Final thoughts:
This recipe was a success! Everyone loved it. I will say that the chicken was a little dry because I left it in the slow cooker a little bit longer because it wasn't dinner time when it was finished. So I know for next time to keep the time in mind.

So are any of you goddesses in the kitchen? Or you rather order in or have your partner/roommate cook? Tell me of any good recipes you may have!


  1. I can't believe I didn't see this post! This looks so yummy and I can't wait to try it. I hope you keep posting more recipes!


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