Slow Cooked Chicken Teriyaki on Rice
This incredible slow cooker recipe couldn't be any easier. With just a few steps, you will have delicious homemade chicken teriyaki on rice for quick food prep or lunches.
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Equipment
- 1 Slow Cooker or Multi Cooker
Ingredients
- 3 large chicken breasts you can add more chicken if you want to cook more. You won't need to double the sauce as it makes quite a bit anyway
- 1½ cups of low-sodium soy sauce add an extra cup of water if you don't have low-sodium soy sauce
- 1 cup water see the message above for normal soy sauce
- 4-6 garlic cloves chopped
- 1 cup brown sugar
- 2 tsp chinese cooking wine or rice or white wine vinegar
- 1 tsp grated fresh ginger ½ tsp ground if you don't have fresh
- rice cook as much as you require
- 3 tbsp corn flour for the slurry
- 4 tbsp water for the slurry
- kewpie mayo to garnish
- toasted sesame seeds to garnish
Instructions
- In the slow cooker, add all ingredients except the corn flour and 4 tbsp water for the slurry.
- Cook on low for 3-4 hours or high for 2 hours, or until the chicken is cooked.
- In the meantime, cook up the required amount of rice, following the packet instructions.
- Once the chicken is cooked take the breasts out and add the corn flour and water slurry to thicken the sauce. You can do this step in a pot if you want to speed up the process.
- Using two forks, pull apart the chicken breast. Set aside to cool down, although serving it warm is quite nice as well.
- Once the sauce has been thickened, add a few spoons of the sauce over the chicken.
- To a bowl, in this order add rice, chicken, teriyaki sauce, kewpie mayo, then toasted sesame seeds if you are using them.
Servings: 5 people