Crock-Pot Chicken Teriyaki
- 1 lb diced chicken
- 1 cup chicken broth
- ½ cup teriyaki sauce
For a more comprehensive recipe, consider the following:
Ingredients
- 650g skinless, boneless chicken breasts, cut into chunks
- 1 tbsp sesame, vegetable, or sunflower oil
- 2 cloves garlic, peeled and crushed
- 1 tsp ginger puree
Teriyaki Sauce
- 2 tsp cornflour
- 100 ml soy sauce
- 50 ml water
- 3 tbsp honey
- 2 tbsp white wine vinegar
- ½ tsp garlic powder
- 1 tsp ginger puree
- ½ tsp dried chili flakes (optional)
- Sesame seeds and sliced scallions for garnish
Instructions
- Heat oil in a pan, add chicken, and cook until lightly browned.
- Add garlic and ginger, and cook for another minute.
- Combine all teriyaki sauce ingredients in a separate bowl.
- Pour the sauce over the chicken and bring to a simmer, stirring until the sauce thickens.
- If using a slow cooker, combine all ingredients and cook on low for 3-4 hours or until chicken is cooked through.
- Serve over rice and garnish with sesame seeds and sliced scallions