Description
Succulent teriyaki chicken brings Japanese culinary magic to your dinner table with its glossy, sweet-savory glaze. Tender chicken pieces bathed in rich sauce promise a delightful meal you’ll savor with every delectable bite.
Ingredients
Scale
Main Protein:
- 2 pounds (907 grams) boneless skinless chicken breasts
Sauce Ingredients:
- 1/2 cup (120 milliliters) low-sodium soy sauce
- 1/4 cup (60 milliliters) honey
- 1/4 cup (50 grams) brown sugar
- 2 tablespoons (30 milliliters) rice vinegar
- 1 tablespoon (15 milliliters) sesame oil
- 1/4 cup (60 milliliters) cold water
Aromatic and Thickening Ingredients:
- 2 teaspoons garlic, minced
- 2 teaspoons fresh ginger, minced
- 2 tablespoons (16 grams) cornstarch
- Optional sesame seeds and green onions, for garnish
Instructions
- Arrange chicken breasts at the bottom of the slow cooker, ensuring they are evenly spaced.
- Create a robust marinade by whisking together minced garlic, freshly grated ginger, golden honey, rich brown sugar, umami-packed soy sauce, tangy rice vinegar, and aromatic sesame oil in a mixing bowl.
- Generously drench the chicken with the prepared marinade, ensuring every piece is thoroughly coated.
- Cover and set the slow cooker to high temperature, allowing the chicken to cook for 3-4 hours, or alternatively use low temperature for 6-7 hours until the meat becomes exceptionally tender and easily pulls apart.
- Transfer the cooked chicken to a cutting board and meticulously shred using two forks, pulling the meat into delicate strands.
- Strain the remaining cooking liquid through a fine-mesh sieve into a saucepan, capturing all the concentrated flavors.
- Simmer the strained sauce over medium heat, creating a bubbling liquid base.
- Prepare a cornstarch slurry by whisking cold water with cornstarch until completely smooth and lump-free.
- Pour the cornstarch mixture into the simmering sauce, continuously stirring until the sauce transforms into a glossy, thickened consistency.
- Reunite the shredded chicken with the enhanced teriyaki sauce, gently tossing to ensure each morsel is luxuriously coated.
- Plate the glistening teriyaki chicken atop fluffy steamed rice, and embellish with a sprinkle of toasted sesame seeds and finely chopped green onions for a vibrant finish.
Notes
- Experiment with chicken thighs for richer, more tender meat that absorbs teriyaki sauce beautifully.
- Reduce honey and brown sugar quantities for a less sweet sauce, perfect for those watching sugar intake.
- Prep ingredients the night before and store in refrigerator to save morning cooking time.
- Freeze leftover shredded teriyaki chicken in portioned containers for quick future meals.
- Prep Time: 10 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 445
- Sugar: 20 g
- Sodium: 490 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 0 g
- Protein: 36 g
- Cholesterol: 100 mg