开云体育

Slow Cooker Teriyaki Chicken

Rhonda Fowler All Messages By This Member #251348 Slow Cooker Teriyaki Chicken This teriyaki chicken is cooked in a delicious homemade ginger teriyaki sauce, then the chicken is shredded, and the sauce is cooked down to become thick and luscious. Combine it all and serve over some rice, and you're on the way to a hearty weeknight dinner the whole family will love! Prep Time15minutes?mins Cook Time6hours?hrs?10minutes?mins Total Time6hours?hrs?25minutes?mins Course:?Entree, Main Course Cuisine:?American, Asian Keyword:?easy chicken recipe, slow cooker chicken recipe ? 开云体育s:?6?servings ? Calories:?268kcal ? Author:?The Chunky Chef Ingredients 3?large?boneless skinless chicken breasts?about 2 lbs. 3/4?cup?reduced-sodium soy sauce 1/2?cup packed?light brown sugar 1/4 cup + 1 Tbsp?rice vinegar 2?Tbsp?honey 1?Tbsp grated?fresh ginger 3?cloves?garlic?minced 2?tsp?chili garlic sauce 1 1/2?tsp?toasted sesame oil 1/4?tsp?black pepper Slurry 3?Tbsp?cold water 3?Tbsp?cornstarch Garnish sliced green onions sesame seeds Instructions Prepare If needed, trim chicken breasts of excess fat. Place chicken breasts in the bottom of a slow cooker insert. Combine sauce In a small mixing bowl, add soy sauce, light brown sugar, rice vinegar, honey, fresh ginger, garlic, chili garlic sauce, sesame oil, and black pepper. Whisk to combine well. Cook and shred Pour over chicken and cook on LOW for 6-7 hours. Remove chicken to a cutting board and shred. Reduce sauce Skim excess fat from the cooking liquid, then transfer the liquid to a saucepan. Heat over MED heat. In a small mixing bowl, combine the slurry ingredients (water and cornstarch) until smooth, then stir into saucepan. Continue heating and stirring over MED heat for a few minutes, until sauce has thickened a bit. Combine Add shredded chicken back to the slow cooker. Pour sauce over chicken and toss to coat. Serve Serve hot, over rice, sprinkled with green onions and sesame seeds. Notes I've estimated this recipe serves approximately 6 people, however feel free to divide it up into as many servings as you'd like. It's important to mix the cornstarch and cold water as directed, rather than just adding plain cornstarch to the hot liquid. Add plain cornstarch, without whisking it into a cold liquid first, will cause it to clump up into a bunch of tiny pieces that won't taste good. Mixing it with water allows it to incorporate into the sauce and thicken it as it cooks, with no clumping. Nutrition Calories:?268kcal?\|?Carbohydrates:?31g?\|?Protein:?27g?\|?Fat:?4g?\|?Saturated Fat:?1g?\|?Polyunsaturated Fat:?1g?\|?Monounsaturated Fat:?1g?\|?Trans Fat:?0.01g?\|?Cholesterol:?72mg?\|?Sodium:?1367mg?\|?Potassium:?576mg?\|?Fiber:?0.4g?\|?Sugar:?24g?\|?Vitamin A:?34IU?\|?Vitamin C:?2mg?\|?Calcium:?35mg?\|?Iron:?1mg Source: The Chunky Chef ~~~~~ Rhonda in MO

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