Chicken Teriyaki
Equipment
- 5.5L Slow Cooker
Ingredients
- 5-6 Chicken Thigh Fillets
- 1/4 Cup Brown Sugar – Firmly Packed
- 3 Garlic Cloves crushed
- 2 cm Piece of Ginger – Peeled & Finely Grated
- 1/4 Cup Soy sauce
- 2 Tbsp Dark Soy Sauce
- 2 Tbsp rice wine vinegar
- 2 Tbsp Honey
- 1 Tsp Sesame oil
- 1 Tbsp Cornflour
- 2 Tbsp Water
- 1 Spring Onion – Finely Chopped
Instructions
- If you have a searing function on your slow cooker, cook the chicken for around 5 mins, turning occasionally until browned. If you do not have a sear function, cook in a pan & then transfer to the slow cooker.
- Combine sugar, garlic, ginger, soy sauces, vinegar, honey & sesame oil in a bowl & pour over chicken.
- Turn the chicken to coat.
- Cook on low for 5hrs.
- Remove chicken from the slow cooker & shred.
- Combine the cornflour & water in a small bowl & add to sauce in slow cooker. Mix well.
- Cook on high setting for around 10 mins or until sauce thickens.
- Add chicken back to slow cooker & stir into sauce. Cook for a few minutes until chicken is fully combined with the sauce.
- Add chopped spring onion once served.
Tried this recipe?Scroll Down To Share What You Think
Super delicious. I didn’t precook the chicken. Just through everything in together. Tasty and so tender, the chicken fell apart. I doubled the sauce ingredients, as I love sauce.
That’s awesome Gayle – thanks so much for taking the time to leave your feedback also 🙂
Delicious! I didn’t precook the chicken, and I used 2Tbs kecap manis instead of dark soy because I had some that needing using up. The chicken was so easy to shred! Served it with rice and steamed veg.
Fantastic! Thanks Jessica for taking the time to leave your feedback for others 🙂
Followed recipe but added 8 chicken thighs and with 30 mins to go removed them, thickened with the cornflour and water added the chicken back after shredding and popped in one capsicum sliced and one broccoli sliced into florets
Very tasty served with jasmine rice
Great suggestions! Thanks for sharing Tanya 🙂