Description
Tender chicken simmered in a rich teriyaki sauce, perfect for a quick weeknight dinner.
Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 cup teriyaki sauce
- 2 tablespoons low-sodium soy sauce or coconut aminos
- 2 tablespoons honey or brown sugar
- 3 cloves minced garlic
- 1 tablespoon freshly grated ginger
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons sliced green onions (optional)
- 1 teaspoon sesame seeds (optional)
Instructions
- Prepare the chicken by placing it directly into the slow cooker in a single layer.
- Make the sauce by whisking together teriyaki sauce, soy sauce, honey, garlic, ginger, rice vinegar, and sesame oil.
- Pour the sauce evenly over the chicken in the slow cooker.
- Cook the chicken on low for 4–6 hours or on high for 2½–3 hours until it reaches 165°F (75°C).
- Thicken the sauce by mixing cornstarch with water and stirring it into the sauce for 10–15 minutes.
- Shred the chicken in the slow cooker and toss with the thickened sauce.
- Serve the teriyaki chicken over steamed rice or quinoa, garnished with green onions and sesame seeds.
Notes
Use frozen chicken if needed, and store leftovers in the fridge for up to four days or freeze for up to three months. Adjust the sweetness as per your preference.
- Prep Time: 15
- Cook Time: 180
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian