Few family reunion traditions have the power to strike fear into my heart the way cook-offs do.
The competition is fierce and intimidating.
The results are mouth-wateringly delicious. And beautiful.
This year my clever sister-in-law threw a little twist into the competition, taking it to a new level of fun.
The adults who had brought the recipes and extra ingredients found out at the last moment that we would have a team of chefs made up of the third generation – ages 8 to 20-something.
We could instruct and direct, but had to stay strictly hands-off.
Our team stepped up to the plate brilliantly.
This simple Teriyaki Chicken was a big hit and, as promised, we’re sharing the secret recipe.
DUTCH OVEN TERIYAKI CHICKEN
1.5 – 2 lbs boneless, skinless chicken thighs cut into strips
1 large onion, chopped
2 cups bell pepper strips (I used BirdsEye frozen 3 colored pepper strips)
1 Tbsp oil
1 bottle Kikkoman Teriyaki Sauce with Sesame Seeds
1/2 cup brown sugar (or up to 1 cup, to taste)
1 can pineapple chunks, drained
- In the dutch oven, start by sauteing the chopped onion in a tablespoon of oil over medium heat until translucent and the edges begin to brown just a bit.
- Remove from heat and add chicken thigh strips, brown sugar, and teriyaki sauce.
- Cook at medium heat for approximately one hour.
- Finally, stir in the pineapple chunks and pepper strips and cook for another 20 to 30 minutes until the chicken is cooked through.
The chicken tasted great by itself, but it is also fantastic served over rice.
It’s most definitely worth pulling out your dutch ovens to make this recipe. If you don’t happen to have a dutch oven, though, you can easily make this recipe in a large pot on the stove, or even in your crockpot.
You may just win the popular vote at your next family reunion cookoff!
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