Ingredients:
3 pounds of chopped, skinless, boneless chicken breasts
3/4 cup soy sauce with reduced sodium
one and a half cups brown sugar
one-third cup rice vinegar
two minced cloves of garlic
one and a half teaspoons of ground ginger
four tsp cornstarch
one-fourth cup warm water
1/4 cup of finely chopped green onions for garnish
Instructions:
Get the slow cooker ready:
Fill the bottom of a 4-quart slow cooker with chopped chicken.
Blend the Sauce:
Mix the soy sauce, brown sugar, rice vinegar, ground ginger, and minced garlic well in a mixing basin. Cover the chicken in the slow cooker with this mixture.
Cook:
Turn the slow cooker down to low and cover. Cook the chicken for 4 to 5 hours, or until it’s cooked through and tender.
Make the Sauce Thicker:
Take the chicken out of the slow cooker after it’s done. Stir the warm water and cornstarch together to create a smooth slurry. To thicken the teriyaki sauce, gently whisk in the cornstarch mixture while the slow cooker is on the warm setting, being careful to stir well to prevent lumps.
Mix and Present:
After putting the chicken back in the slow cooker, give it a good toss to coat it in the thickened sauce. For color and taste, scatter finely sliced green onions over top.
For a full supper, serve the teriyaki chicken with your preferred veggies over a bed of steamed rice.
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