Block
Slow Cooker Teriyaki Chicken
Slow cooker · 6 hours
Ingredients
- soy sauce
- 3/8 cup
- water
- 3/8 cup
- honey
- 1/2 cup
- mirin
- 4 1/2 tbsp
- toasted sesame oil
- 3 tsp
- garlic minced
- 5 cloves
- ginger grated
- 3 tsp
- chicken breast boneless skinless
- 2 1/4 lb
- cornstarch
- 3 tbsp
- water
- 1 1/2 tbsp
- toasted sesame seeds
- 1 1/2 tsp
- green onion sliced
- 3 tbsp
Method
- 01Whisk soy sauce, water, honey, mirin, sesame oil, garlic, and ginger in a small bowl.
- 02Place chicken in slow cooker and pour sauce over it.
- 03Cover and cook on low for 6 hours or high for 2 to 2.5 hours, until internal temperature reaches 165°F.6 hr
- 04Remove chicken and shred it.
- 05Strain sauce into a small saucepan.
- 06Whisk cornstarch with 1 tbsp water until smooth.
- 07Heat sauce over medium-high heat, whisk in cornstarch slurry, bring to a boil, and whisk until thickened.
- 08Toss shredded chicken in sauce.
- 09Serve over rice and garnish with sesame seeds and green onions.