Description
Tender boneless chicken thighs or breasts slow-cooked in a flavorful homemade teriyaki sauce enriched with garlic, ginger, honey, and sesame oil. This easy, savory, and sweet dish brings a delicious Japanese-inspired taste to your table, perfect served over steamed rice, vegetables, or cauliflower rice for a wholesome meal.
Ingredients
Chicken
- 700 g boneless, skinless chicken thighs or breasts
Teriyaki Sauce
- ½ cup low-sodium soy sauce
- ¼ cup honey
- ¼ cup water
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
Thickener
- 1 tbsp cornstarch
- 2 tbsp cold water
Garnish
- 2 green onions, sliced
- 1 tsp sesame seeds
Instructions
- Prepare the Chicken: Place the boneless, skinless chicken thighs or breasts into the slow cooker evenly.
- Make the Teriyaki Sauce: In a bowl, whisk together the low-sodium soy sauce, honey, water, rice vinegar, sesame oil, minced garlic, and grated fresh ginger until well combined to create the sauce.
- Cook: Pour the prepared teriyaki sauce evenly over the chicken in the slow cooker. Cover with the lid and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours until the chicken is tender and thoroughly cooked.
- Shred the Chicken: Once cooked, remove the chicken pieces from the slow cooker and shred or slice them as desired.
- Thicken the Sauce: Transfer the cooking liquid remaining in the slow cooker to a saucepan. In a separate small bowl, mix the cornstarch with 2 tablespoons of cold water to make a slurry. Whisk this into the sauce in the saucepan and simmer gently over medium heat for 2 to 3 minutes until the sauce thickens.
- Combine: Return the shredded chicken to the thickened sauce in the saucepan and toss to coat all pieces evenly with the rich teriyaki glaze.
- Garnish and Serve: Sprinkle the chicken with sliced green onions and sesame seeds before serving. Enjoy with steamed rice, vegetables, or cauliflower rice for a complete meal.
Notes
- Chicken thighs retain more moisture and stay juicier compared to breasts when slow cooked.
- For a lower-sugar version, reduce the amount of honey used in the sauce.
- This dish pairs beautifully with steamed broccoli, carrots, white or brown rice, or cauliflower rice for a low-carb option.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days for easy reheating.
- Prep Time: 10 minutes
- Cook Time: 4-5 hours on LOW or 2-3 hours on HIGH
- Category: Main Course, Dinner
- Method: Slow Cooking
- Cuisine: Asian, Japanese-Inspired
