Slow Cooker Teriyaki Chicken

4 standard portions

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Ingredients

• ¼ cup (60ml) low sodium soy sauce (Note 1)
• ¼ cup (60ml) water
• ⅓ cup (110g) honey
• 3 tablespoons mirin or rice vinegar
• 2 teaspoons toasted sesame oil
• 3 cloves garlic (minced)
• 2 teaspoons fresh ginger (grated)
• 1½ lb (700g) chicken breasts (boneless skinless, Note 2)
• 2 tablespoons cornstarch
• 1 teaspoon toasted sesame seeds
• 2 tablespoons green onions (sliced)

Method

1. In a small bowl or jug, combine soy sauce, water, honey, vinegar, sesame oil, garlic, and ginger, and give it a whisk.
2. Place the chicken in the slow cooker. Pour the sauce you just made in the small bowl over the chicken.
3. Cover the slow cooker with the lid and cook on high for 2-2.5 hours or on low for 6 hours.
4. The chicken is ready when the internal temperature of the thickest part of the breast reaches 165°F/74°C with an instant-read thermometer.
5. Take the chicken out of the crockpot and shred it.
6. Remove the sauce from the slow cooker, strain it, and add it to a small saucepan.
7. Mix 2 tablespoons of cornstarch with 1 tablespoon of water. Whisk together.
8. On medium high heat, heat the sauce. Then, add in a cornstarch slurry. Bring the mixture to a boil, and whisk until the sauce thickens.
9. Toss the shredded chicken in the sauce.
10. Serve the extra saucy chicken with cooked jasmine rice, quinoa, brown rice, or fried rice and garnish with toasted sesame seeds and sliced green onions.