Name: Teriyaki Chicken
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: Japanese
Ingredients: 1 1/2 pounds boneless, skinless chicken thighs; 2/3 cup low-sodium soy sauce; 3 tablespoons rice vinegar; 3 tablespoons honey; 3 tablespoons brown sugar; 1 clove garlic, minced; 1 tablespoon minced fresh ginger; 2 tablespoons water; 1 tablespoon cornstarch; Toasted sesame seeds, for serving; Chopped green onions, for serving; Prepared white rice, brown rice quinoa or other whole grain, for serving

Teriyaki Chicken

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An easy recipe for Teriyaki Chicken that takes less than 10 minutes to prep! Delicious, healthy, and so much better than takeout!

Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Yield: 6 servings 1x
Category: Entree
Method: Slow Cooker
Cuisine: Japanese

Ingredients

Units Scale

1 1/2 pounds boneless, skinless chicken thighs
2/3 cup low-sodium soy sauce
3 tablespoons rice vinegar
3 tablespoons honey
3 tablespoons brown sugar
1 clove garlic, minced
1 tablespoon minced fresh ginger
2 tablespoons water
1 tablespoon cornstarch
Toasted sesame seeds, for serving
Chopped green onions, for serving
Prepared white rice, brown rice quinoa or other whole grain, for serving

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Instructions

Place the chicken thighs in the bottom of a 6 quart or larger slow cooker.
In a medium bowl or large measuring cup, whisk together the soy sauce, rice vinegar, honey, brown sugar, garlic and ginger. Pour over the chicken thighs.
Cover and cook on HIGH for 2 hours or on LOW for 4 hours, until the chicken is tender and cooked through. Remove the chicken to a plate and and cut into serving size pieces or shred with two forks. Strain the cooking liquid through a mesh sieve and into a medium saucepan.
In a small bowl, whisk together the cornstarch and water until smooth. Add to the strained cooking liquid, whisk to incorporate, then heat the saucepan over medium high, stirring constantly until the sauce bubbles. Continue cooking and stirring until glossy and thickened, 1 to 2 minutes. Remove from heat.
Add the chicken to the sauce. Toss to coat. Serve warm with rice or quinoa, garnished with sesame seeds and green onions as desired.

Notes

Storage: Refrigerate chicken in an airtight storage container for up to 4 days.

Reheating: Rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.

Freezing: Freeze teriyaki chicken in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Photo credit: a7/bda4c745 alanagkelly on VisualHunt

Find it online: https://simplygreatrecipes.com/teriyaki-chicken/