• 4 chicken thighs
  • ½ cup Teriyaki Glaze (I like Kikkoman Teriyaki Baste and Glaze)
  • 1 ½ cups water
  • 1/2 cup Quinoa
  • ½ teaspoon sesame oil
  • Pinch of crushed dried red pepper flakes
  • 1 (8 ounce) can sliced water chestnuts, chopped
  • ¼ cup chopped green onions
  • 8 large romaine lettuce leaves, washed and patted dry

Place the chicken and Teriyaki sauce in a slow cooker.  Stir to coat the chicken.  Cover and cook on low for 6 hours.  Shred the chicken with 2 forks while still in the pot and mix well with the sauce.  Add the chestnuts and mix well.  Turn the slow cooker to warm.  In a saucepan, bring water to a boil.  Reduce heat.  Stir in Quinoa, sesame oil, and red pepper flakes, cover and simmer for about 15- 20 minutes.  Add Quinoa to chicken mixture and stir well.  Place a heaping spoonful on lettuce leaf and fold like a taco to eat.