I hadn't had chicken teriyaki in a long time, and I found a pretty good base recipe on Six Sisters' Stuff (the recipe has been taken down). Of course, I modified the hell out of it because a meal with that much sugar and no vegetables didn't sit right with me.
I started off by following the original recipe, replacing the granulated sugar with brown sugar, regular soy sauce with low sodium, and garlic salt with fresh garlic and salt. Okay, so I already deviated from the recipe quite a bit.
By the time I actually left for work it was already starting to look and smell great. I gave my mother strict instructions to keep an eye on it and left them to be tortured by the smell all day.
When I got home the chicken was falling apart nicely. To make the dish seem a little healthy, I added a large bag of stir fry vegetables and let them cook for a bit.
It actually came out really good. It was the first time I made a teriyaki sauce from scratch. I had no idea it was so simple. I served it over brown rice. I have to warn you though, it makes a lot. If you are not making this for a large group, you will be eating the leftovers all week.
Here is my modified recipe:
6 chicken breasts (frozen)
1 cup brown sugar
2 large cloves of garlic
1 cup low sodium soy sauce
1/2 teaspoon salt
1 large bag asian stir fry vegetables
1. Mince garlic and slice onion
2. Add all the ingredients except the stir fry vegetables to the crock-pot
3. Cook on high for 3-4 hours or low for 6-8 hours
4. Add stir fry vegetables during the last hour of cooking
5. Serve over rice of your choice