Serve this slow-cooked chicken teriyaki on rice, you don’t want this delicious sticky sauce to go to waste. And since we’re all trying to be healthier this time of year, be sure to serve lots of fresh stir-fried vegetables on the side.
- 2 pounds boneless chicken breasts (or quarter legs)
- 1/4 cup brown sugar
- ½ cup of soy sauce
- 2 tablespoons cider vinegar
- ½ teaspoon ground ginger
- 1 chopped clove of garlic
- ⅛ teaspoon pepper
- 2 teaspoons cornstarch
- 2 teaspoons of water
- Place the chicken in the slow cooker.
- In a medium bowl, combine sugar, soy sauce, vinegar, ginger, garlic and pepper. Pour over the chicken and cook over low heat for 4 to 5 hours.
- Remove chicken from slow cooker, cut into cubes and set aside.
- Strain the cooking liquid into a pan and bring to a boil.
- In a small bowl, whisk together the cornstarch and water until combined.
- Slowly add the cornstarch mixture to the boiling liquid and simmer. Let the sauce thicken for 2 to 3 minutes and then return the chicken to the pan.
- Coat the chicken with the sauce and let it heat up.