Description
Tender chicken slow-cooked in a sweet, savory, and flavorful homemade teriyaki sauce with garlic and ginger. This easy one-pot meal is perfect for busy weeknights and pairs beautifully with rice and steamed vegetables.
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
Thickening & Garnish
- 1 tbsp cornstarch
- 2 tbsp cold water
- 2 green onions, sliced
- 1 tsp sesame seeds, for garnish
Instructions
- Prepare the chicken: Place the boneless, skinless chicken thighs or breasts into the slow cooker, spreading them out evenly for consistent cooking.
- 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 fully combined.
- Cook the chicken: Pour the prepared teriyaki sauce over the chicken in the slow cooker. Cover with the lid and cook on LOW for 4–5 hours or on HIGH for 2–3 hours until the chicken is tender and cooked through.
- Shred the chicken: Once cooked, carefully remove the chicken from the slow cooker and shred or slice it into bite-sized pieces using two forks or a knife.
- Thicken the sauce: Transfer the remaining cooking liquid from the slow cooker to a saucepan. Mix the cornstarch with 2 tablespoons of cold water to create a slurry and stir it into the sauce. Simmer over medium heat for 2–3 minutes, stirring frequently, until the sauce thickens to a glossy consistency.
- Combine and garnish: Return the shredded chicken to the thickened sauce and toss gently to coat all pieces evenly. Garnish with sliced green onions and sprinkle sesame seeds on top.
- Serve: Serve the teriyaki chicken hot alongside steamed white or brown rice, cauliflower rice, or your choice of steamed vegetables for a complete meal.
Notes
- Chicken thighs stay especially juicy and flavorful when slow-cooked, but breasts work well too.
- For a lower-sugar version, reduce the honey or substitute with a sugar-free alternative like monk fruit sweetener.
- To add more vegetables, stir in chopped broccoli, sliced carrots, or bell peppers during the last hour of cooking.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 4-5 hours on LOW or 2-3 hours on HIGH
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian, Japanese-Inspired
