After making honey sesame chicken last spring, I have been determined to make more take-out recipes. And if I could make them in the slow cooker, that’s even better!
Chicken Teriyaki is another one of my favorite take-out dishes, so I wanted to give it a try. I’m pretty happy with the way it turned out. Make sure you use low-sodium soy sauce, otherwise the chicken will be very salty (and not in a good way).
- 3 lbs. chicken breasts
- 3/4 cup low-sodium soy sauce
- 1/3 cup apple cider vinegar
- 1/3 cup light brown sugar
- 1/4 cup honey
- 3 tbs. orange marmalade
- 1 tsp. ground ginger
- 2 garlic cloves, minced
- 1 1/2 tbs. cold water
- 1 1/2 tbs. corn starch
- cooked rice
- sliced green onion and/or sesame seeds (for garnish)
- Place the chicken breasts in the slow cooker.
- In a bowl, whisk together the soy sauce, cider vinegar, honey, ground ginger, garlic, brown sugar, and the orange marmalade. Pour the mixture over the chicken and cook on low heat for 5-6 hours.
- Remove the chicken and shred with a fork. Set aside.
- Dissolve the corn starch in a small bowl with the cold water. Pour the sauce from the slow cooker into a sauce pan. Heat on medium heat. Stir in the corn starch mixture. Bring the sauce to a light boil, whisking constantly until the sauce thickens. Remove from the heat.
- Place the shredded chicken back into the slow cooker (now turned off or on warm) or into a bowl, Pour the sauce over the chicken and mix until the chicken is covered in the sauce.
- Serve over rice and/or veggies. Garnish with green onion or sesame seeds.
Slightly adapted from Cooking Classy