SLOW COOKER TERIYAKI CHICKEN aka TERIYAKI DUMP CHICKEN
Adapted from DINNER AT THE ZOO
1 1/2 pounds boneless skinless chicken breasts
2 teaspoons garlic, minced
2 teaspoons ginger, minced
1/4 cup QUALITY honey
3 tablespoons packed brown sugar
1/2 cup Bragg’s liquid aminos
2 teaspoons toasted sesame oil
2 tablespoons rice wine vinegar
1/4 cup cold water
2 tablespoons cornstarch
Prepared rice
1 tablespoon sesame seeds, optional
2 tablespoons sliced green onions, optional
- Place the chicken breasts in a slow cooker.
- In a small bowl, whisk together the garlic, ginger, honey, brown sugar, liquid aminos, sesame oil and rice wine vinegar.
- Pour over the chicken.
- Cover and cook on HIGH for 3 hours or LOW for 5 hours.
- Remove the chicken from the slow cooker and shred with two forks.
- Pour the teriyaki sauce from the slow cooker through a strainer into a saucepan.
- Place the saucepan on the stove over medium high heat and bring to a simmer.
- In a small bowl, whisk together the cornstarch with the water until dissolved.
- Pour the cornstarch into the pan and bring to a boil.
- Cook 1-2 minutes or JUST until sauce has thickened.
- Pour the sauce over the shredded chicken and toss to coat well.
- Serve over prepared rice.
- Sprinkle with sesame seeds and green onions.
