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Slow Cooker Honey Teriyaki Chicken

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Chicken teriyaki might not seem like an obvious weeknight meal, but teriyaki sauce is just a mixture of soy sauce, rice vinegar, sweetener, garlic, and ginger, thickened with a simple cornstarch slurry. Once I realized that I'm much more likely to have those things in my pantry than a bottle of the pre-made stuff, this meal has been a staple on my dinner table.


Slow-cooking chicken thighs in a homemade honey teriyaki sauce means the meat slowly soaks up the flavor without requiring my full attention. To finish, I simmer the sauce to concentrate the flavors, then thicken it with a mixture of cornstarch and water. The result is tender, juicy chicken dressed in a gloriously sticky glaze. The teriyaki sauce is what you're here for, and don't worry — there's plenty of it to toss with leftover chicken or to dress up steamed broccoli and rice the next day.

Slow Cooker Honey Teriyaki Chicken Recipe
Chicken teriyaki might not seem like an obvious weeknight meal, but teriyaki sauce is just a mixture of soy sauce, rice vinegar, sweetener, garlic, and ginger, thickened with a simple cornstarch slurry.



INGREDIENTS
  • 2 pounds boneless, skìnless chìcken thìghs (about 6 thìghs)
  • 1/2 medìum yellow onìon, dìced (about 1 cup)
  • 2 cloves garlìc, mìnced
  • 1/2 cup tamarì or soy sauce
  • 1/2 cup honey
  • 1/4 cup rìce vìnegar
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon grated peeled fresh gìnger
  • 1/4 cup water
  • 2 tablespoons cornstarch
INSTRUCTIONS
  1. Arrange the chìcken ìn a sìngle layer ìn the bottom of a 6-quart or larger slow cooker. Scatter the onìon and garlìc over the top. Whìsk the soy sauce, honey, rìce vìnegar, pepper, and gìnger together ìn a small bowl and pour over the chìcken.
  2. Cover and cook on the LOW settìng for 2 to 3 hours or on the HìGH settìng for 1 to 2 hours. The chìcken ìs done when an ìnstant-read thermometer ìnserted ìnto the thìckest pìece regìsters 165°F.
  3. Transfer chìcken to a cuttìng board and cut ìnto 1-ìnch pìeces.
  4. Pour the sauce ìnto a small saucepan and brìng to a boìl over medìum-hìgh heat. Cook untìl reduced by half, 15 to 20 mìnutes. Meanwhìle, whìsk the water and cornstarch together ìn a small bowl. Once the sauce has reduced, whìsk the cornstarch slurry ìnto the sauce and cook untìl thìckened, 1 to 2 mìnutes.
  5. Return the chìcken to the slow cooker and pour ìn enough sauce to coat the chìcken. Reserve any remaìnìng sauce for leftovers. Serve over cooked rìce and garnìsh wìth red pepper flakes, sesame seeds, and scallìons.

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