Wednesday, March 27, 2019

Slow Cooker Honey Teriyaki Chicken



Slow Cooker Honey Teriyaki Chicken





Coming of age in the High Mall Era meant the food court was the first stop before buying a new halter top or catching Freddie Prinze Jr.’s latest flick. Despite being a mall regular, I always debated between choosing the oversized pizza slice or sticky-sweet chicken teriyaki. Chicken teriyaki always won. Today, I rarely make it into a mall, but on days when my energy is low and the need to feed my family is high, the urge for chicken teriyaki takeout is strong.

INGREDIENTS
·         2 pounds boneless, skinless chicken thighs (about 6), cut into 1 1/2-inch pieces
·         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

1.     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.
2.     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.
3.     .................................................
4.     .................................................................

Full Instructions : Click Here