Ingredients
- 3 pounds boneless, skinless chicken breasts cut into chunks
- 3/4 cup low-sodium soy sauce
- 3/4 cup brown sugar
- 1/3 cup rice vinegar
- 2 cloves garlic minced
- 3/4 tsp ground ginger
- 4 tsp cornstarch for thickening sauce
- 1/4 cup warm water for cornstarch slurry
- 1/4 cup green onions finely chopped, for garnish
Instructions
- Place the chunks of chicken breasts at the bottom of a 4-quart slow cooker to ensure the chicken absorbs the rich flavors during cooking.
- In a medium bowl, whisk together soy sauce, brown sugar, rice vinegar, minced garlic, and ground ginger until the sugar dissolves and the mixture is smooth. Pour the sauce over the chicken in the slow cooker.
- Cover the slow cooker with the lid and cook on low heat for 4-5 hours. The chicken is ready when it is tender enough to shred with a fork.
- Remove the chicken from the slow cooker and set aside. In a small bowl, mix cornstarch and warm water to form a slurry. Gradually whisk the slurry into the teriyaki sauce in the slow cooker. Keep the cooker on a warm setting and stir until the sauce thickens.
- Return the shredded chicken to the slow cooker and stir to coat with the thickened sauce. Sprinkle with green onions for garnish. Serve over steamed rice, noodles, or with stir-fried vegetables.
Notes
For extra flavor, add sesame seeds or a dash of sesame oil to the sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 300kcal
