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Slow Cooker Chicken Teriyaki

by Hitomi Aihara

Ingredients

for 4 servings

  • ½ cup
    soy sauce (130 g)
  • ½ cup
    honey (170 g)
  • 1 cup
    onion, chopped (150 g)
  • ¼ cup
    rice vinegar (60 g)
  • 1 tablespoon
    ginger, grated
  • 2 garlic cloves, grated
  • ¼ teaspoon
    black pepper
  • 2 lb
    chicken thighs (905 g)
  • 1 broccoli head
  • 1 carrot
  • 1 zucchini
  • ½ cup
    water (115 mL)
  • 3 tablespoons
    cornstarch

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Preparation

  1. Make the teriyaki marinade. In a medium bowl, mix soy sauce, honey, onion, rice vinegar, ginger, garlic, and black pepper, and set aside.
  2. In the slow cooker, add chicken and teriyaki marinade.
  3. Cook on high for 4 hours, or cook on low for 8 hours.
  4. Cut vegetables into bite-size pieces.
  5. Mix water into cornstarch and mix until cornstarch is melted.
  6. Add cornstarch slurry and vegetables into the slow cooker for 30 minutes.
  7. Serve by itself or in a bowl of brown rice.
  8. Enjoy!
 

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