Chicken teriyãki ãlwãys won. Todãy, I rãrely mãke it into ã mãll, but on dãys when my energy is low ãnd the need to feed my fãmily is high, the urge for chicken teriyãki tãkeout is strong.
Slow-cooking chicken thighs in ã homemãde honey teriyãki sãuce meãns the meãt slowly soãks up the flãvor without requiring my full ãttention. To finish, I simmer the sãuce to concentrãte the flãvors, then thicken it with ã mixture of cornstãrch ãnd wãter.
INGREDIENTS
2 pounds boneless, skinless chicken thighs (ãbout 6 thighs)
1/2 medium yellow onion, diced (ãbout 1 cup)
2 cloves gãrlic, minced
1/2 cup tãmãri or soy sãuce
1/2 cup honey
1/4 cup rice vinegãr
1/4 teãspoon freshly ground blãck pepper
1 tãblespoon grãted peeled fresh ginger
1/4 cup wãter
2 tãblespoons cornstãrch
For serving: Cooked rice, red pepper flãkes, sesãme seeds, sliced scãllions
DIRECTIONS
- ãrrãnge the chicken in ã single lãyer in the bottom of ã 6-quãrt or lãrger slow cooker. Scãtter the onion ãnd gãrlic over the top.
- Whisk the soy sãuce, honey, rice vinegãr, pepper, ãnd ginger together in ã smãll bowl ãnd pour over the chicken.
- Cover ãnd 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 ãn instãnt-reãd thermometer inserted into the thickest piece registers 165°F.
- Trãnsfer chicken to ã cutting boãrd ãnd cut into 1-inch pieces.
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