Teriyaki Chicken Cooked Slowly

Ingredients

• 1.5 kg boneless skinless chicken thighs or breasts
• 1 cup low-sodium soy sauce
• 1/2 cup honey
• 1/2 cup brown sugar
• 1/4 cup rice vinegar
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon sesame oil
• 2 tablespoons cornstarch
• 3 tablespoons cold water
• Sesame seeds, for garnish
• Green onions, sliced

Instructions

1. Place the chicken in the slow cooker.
2. In a bowl, whisk together the soy sauce, honey, brown sugar, rice vinegar, garlic, ginger, and sesame oil.
3. Pour the sauce over the chicken and coat well.
4. Cover and cook:
   • LOW for 5–6 hours
   • or HIGH for 3–4 hours
5. Remove the chicken and shred it with two forks.
6. In a small bowl, mix the cornstarch with cold water until smooth.
7. Pour the cornstarch mixture into the slow cooker and stir into the sauce.
8. Return the shredded chicken to the slow cooker and cook for another 15–20 minutes until the sauce thickens.
9. Serve hot over rice or noodles.

Optional Additions

• Broccoli
• Bell peppers
• Pineapple chunks
• Carrots
• Snap peas

Serving Ideas

• Steamed jasmine rice
• Fried rice
• Lo mein noodles
• Stir-fried vegetables

Enjoy this sweet, savory, and tender slow-cooked teriyaki chicken.