Slow Cooker 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 up more. You wont need to double the sauce as it makes quite a bit anyway.
- 1.5 cups of low-sodium soy sauce Add an extra cup of water if you don't have low-sodium soy sauce
- 1 cup of water see the message above for normal soy sauce
- 4-6 chopped garlic cloves add as much as you like
- 1 cup of brown sugar
- 2 tsp Chinese cooking wine or rice wine vinegar, white would work as well
- 1 tsp grated fresh ginger 1/2 tsp ground if you don't have fresh
- toasted sesame seeds add at the end and for garnish
- 3 Tbsp corn flour for the slurry
- 4 Tbsp water for the slurry
- rice cook as much as you require
- Kewpie mayo 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 / High for 2 hours, or until the chicken is cooked through
- 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 it in a pot if you want to speed up the process.
- Using two folks, 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 addRice, chicken, more sauce, kewpie mayo, then toasted sesame seeds if you are using them.
Servings: 5 people