I served the Chicken Teriyaki with roasted broccoli. I even stirred them together - it was fabulous!
Slow Cooker Chicken Teriyaki
4 1/2 pounds boneless, skinless chicken thighs
2 cups soy sauce
9 tablespoons rice vinegar
9 tablespoons honey
9 tablespoons brown sugar
3 clove minced garlic
3 tablespoon minced fresh ginger
6 tablespoons water
3 tablespoon cornstarch
Toasted sesame seeds, for serving
Chopped green onions, for serving
HOW TO PREPARE:
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 5 hours or low for 8 hours, until the chicken is tender and cooked through. Remove the chicken to a plate and shred with two forks. Pour the remaining sauce into a large 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, 1-2 minutes. Remove from heat.
Add the chicken to the sauce. Toss to coat. Serve warm with rice, garnished with sesame seeds and green onions as desired. Serves 12. Pin It