Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, chicken teriyaki, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Hey, everyone! How is your day starting off?
Mine is decent. Last night, I pulled out two packages of chicken drumsticks and let them thaw on the countertop overnight. Why? because we are making braized teriyaki chicken, today! In the past, I’ve avoided making teriyaki recipes because they always seemed daunting, but not this one. Yes, there are a few “weird” ingredients that you may not have in your pantry but don’t let that stop you from making this amazing dish. Use what ya got!
My kiddos spied the chicken drummies out on the countertop this morning before school and they got excited because they love it when I make “chicken on the stick” which is code for chicken drumsticks.
I’ll have some happy, hungry eaters today after the bus lets them off. This is a very good thing because sometimes, my kids can be a bit picky. Not tonight! Enjoy 🙂
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Quick Tip: You can simplify this recipe by solely using teriyaki sauce and a splash of soy sauce. Works great!