This is The Best #Recipes >> Honey Teriyaki Chicken
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Ingredients
- 2
pounds boneless, skinless chicken thighs (about 6 thighs)
- 1/2
medium yellow onion, diced (about 1 cup)
- 2
cloves garlic, minced
- 1/2
cup tamari or soy sauce
- 1/2
cup honey
- 1/4
cup rice vinegar
- 1/4
teaspoon freshly ground black pepper
- 1
tablespoon grated peeled fresh ginger
- 1/4
cup water
- 2
tablespoons cornstarch
- For
serving: Cooked rice, red pepper flakes, sesame seeds, sliced scallions
Instructions
- Arrange
the chicken in a single layer in the bottom of a 6-quart or larger slow
cooker. Scatter the onion and garlic over the top. Whisk the soy sauce,
honey, rice vinegar, pepper, and ginger together in a small bowl and pour
over the chicken.
- Cover
and cook on the LOW setting for 2 to 3 hours or on the HIGH setting for 1 to
2 hours. The chicken is done when an instant-read thermometer inserted into
the thickest piece registers 165°F.
- Transfer
chicken to a cutting board and cut into 1-inch pieces.
- Pour
the sauce into a small saucepan and bring to a boil over medium-high heat.
Cook until reduced by half, 15 to 20 minutes. Meanwhile, whisk the water and
cornstarch together in a small bowl. Once the sauce has reduced, whisk the
cornstarch slurry into the sauce and cook until thickened, 1 to 2 minutes.
- Return
the chicken to the slow cooker and pour in enough sauce to coat the chicken.
Reserve any remaining sauce for leftovers. Serve over cooked rice and garnish
with red pepper flakes, sesame seeds, and scallions.
Recipes note
Storage:
Refrigerate leftover chicken and sauce in an airtight container for up to 3
days.
Make
ahead: The chicken and sauce can be made 1 day in advance and refrigerated in
an airtight container. Warm in a saucepan over medium-low heat or in the
microwave before serving.
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