Submitted by Nicole Bruns
Teriyaki chicken
Serving: 4
Ingredients
- 1 diced onion
- 3 Garlic cloves
- 1/2 cup soy sauce
- 1/2 cup honey
- 1/4 cup Rice Wine Vinegar
- 1 Tablespoon grated Ginger
- Pepper
- 2 chicken breasts
- 3t cornflour to thicken
Instructions
- Combine onion, garlic, soy sauce, honey, rice wine vinegar, grated ginger and pepper in the slow cooker and then put whole chicken breasts in.
- Cook on LOW for about 5 hours and then remove the chicken.
- Mix together approx 3 tsp of corn flour and water and added to the sauce and remove lid of slow cooker to thicken sauce for about half an hour while cooking rice and steaming vegetables.
- Shred chicken with 2 forks and add back to sauce. Mix altogether and serve with rice and beans and sprinkled shallots and Chilli on top.
- Enjoy!!
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Delicious and so easy. Will definitely be a regular in my house.
I LOVE, this recipe and make it all the time.
For a change I used whole on the bone chicken thighs. Cooked on low for 5 , removed the chicken and placed under the grill to brown and crispen the skin,for about 10 minutes. Due to a corn allergy , I use arrowroot flour instead of cornflour to thicken the lovely sauce. Served it over steamed vegetables and rice.
It was yummy.
Now that’s some great feedback – thanks Trish!
This was easy and tasty (I used chicken breasts) but although I only put a little honey in and added chilli it was still a little on the sweet side for us.
That’s great to hear Margaret 🙂