Teriyaki Chicken
About 2h 5mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 7
Teriyaki Chicken
About 2h 5mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 7
Directions
- 1Cut the boneless chicken into 1-inch cubes and distribute them evenly between seven quart jars, leaving 1 inch of headspace.
- 2In a large saucepan, combine brown sugar, soy sauce, apple cider vinegar, ginger, garlic, and black pepper. Bring to a boil over medium-high heat and stir until the sugar is dissolved.
- 3Evenly distribute the sauce between the jars, leaving 1 inch of headspace.
- 4Remove air bubbles from the jars, wipe the rims with vinegar, and apply lids and rings to fingertip tight.
- 5Pressure can the jars at 10 lbs of pressure, adjusting for your altitude.
Ingredients
- 15 lbs boneless chicken, cubed into 1-inch pieces
- 3 cup brown sugar
- 3 cup soy sauce
- 1 1/2 cup apple cider vinegar
- 3 tsp fresh ginger, grated
- 4 tsp garlic, minced
- 1 tsp black pepper
Equipment
knifecutting boardlarge saucepanladlecanning funnelpressure canner
Tips
- You can use coconut aminos instead of soy sauce.
- You can use 1 tsp of ground ginger instead of freshly grated ginger.
- Quart jars take 90 minutes to pressure can, while pints take 75 minutes.
- Serve the finished chicken over rice, with steamed vegetables, or in a stir-fry.
