Submitted by Paulene Christie
Sticky Teriyaki Chicken
Serving: 6
Ingredients
- 1kg skinless chicken breast fillets, diced
- 2 tbsp. plain flour to coat
- 1 tbsp oil
- 1/3 cup low sodium soy sauce
- 1/4 cup water
- 1/4 cup pineapple juice
- 2 tbsp Hoisin sauce
- 1 tbsp apple cider vinegar
- 3 tbsp honey
- 1.5 tsp. minced garlic
- 1 tsp minced ginger
- 2 tbsp. cornflour + 1 tbsp. water combined to thicken
Instructions
- Add flour and chicken to a large freezer bag. Leaving air trappedin bag, secure bag opening closedthen shake well and tossto coat chicken in flour.
- Add oil to searing slow cooker, or frypan, and cook chicken long enough to seal and begin to brown it. Don't cook it completely. Approx 5mins on high heat should be plenty.
- Move searing slow cooker back into the slow cooker base, or if using frypan then transfer chicken back into slow cooker.
- Combine all other ingredients (except cornflour+ water). Pour over chicken.
- Cover and cook on HIGH for 3hrs.
- Combine cornflour + water to arunny paste. Gently stir it through the chicken and leave to cook for a further 5-10mins or until sauce is lovely and thick.
- Served with fried rice and steamed broccolini.
- Absolutely delicious!
Tried this recipe?Scroll Down To Share What You Think
Fantastic recipe. My first slow cook with chicken and it was perfect!!!!
How long would I cook 4legs on low for with this recipe
If reducing to low I’d say 4hrs approximately or until well cooked 🙂
This recipe was a bit hit in my household and will be a regular recipe for the week
Made this today, delicious, didn’t have hoisin sauce so use ketchup manus instead. Will make this again for sure.
This recipe is a Winner…. Easy prep, lovely tasty outcome and I found I didn’t need cornflour paste at end. Had a nice thick sauce to soak into the steamed rice. Definitely looking forward to playing with this recipe taking it sweeter or more savoury. Thanks for a great recipe paulene
I’m wanting to make this for freezer meals.
Could I use white wine vinegar instead of apple cider vinegar for this recipe?
Also do you need to coat them in flour and brown first or could I just chuck it all in raw without the flour?
You could swap the vinegar
Don’t do any browning for freezer bags 🙂
Better than takeaway!
Love the flavour of the sauce, chicken melt in the mouth.
Great with the fried rice and broccolini. Winner winner chicken dinner ?????
Thanks so much Maria for the amazing review!!
Absolutely delicious. Highly recommend. Definitely better than take out. Partner said 10/10 Chinese.
WILL be making again. Only difference was adding sesame seeds upon serving. No left overs tonight!
That’s amazing feedback!
Thanks Kristi and partner too 🙂
Im not a fan of chicken breast. How long while I do chicken thighs for?
I’d give thigh fillets same time if doing high and sealed Lindsay
Yum! I halved the chicken and cooked on low for 3 hours. I also added half a sliced onion, Asian greens, capsicum and broccoli for the last hour. It was really flavoursome, can’t wait to make it again. Thanks for the recipe.
That’s awesome – thanks for the times for half too WP!
amazing tasty so easy yum
Thanks Ally! 🙂