Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts (or thighs)
- 1/2 cup honey
- 1/2 cup soy sauce
- 1/4 cup rice wine vinegar
- 3-4 cloves garlic minced
- 1 tablespoon minced fresh ginger
- 1/4 cup cold water
- 3 tablespoons corn starch
- sliced green onions optional
- sesame seeds optional
Instructions
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Place the chicken in the crock of the slow cooker. In a small bowl, whisk together the honey, soy sauce, rice wine vinegar, garlic, and ginger. Pour the sauce over top of the chicken and cook on low for 3-4 hours.
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Move the chicken from the slow cooker to a cutting board and shred it with two forks or chop it into bite sized pieces. Pour the sauce in the slow cooker into a medium saucepan and heat it over medium heat.
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In a small bowl whisk together the water and corn starch until well combined and whisk the slurry into the sauce.
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Bring to a boil over medium heat, stirring constantly. Continue to cook the sauce until it has thickened, about 2-3 minutes, and then toss the sauce with the shredded chicken.
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Serve over hot rice or quinoa, garnished with sliced green onions and sesame seeds if you like.
Notes
Source: Adapted from this Teriyaki Chicken Stir-Fry.
- Prep Time: 10
- Cook Time: 240