Slow Cooker Honey Teriyaki Chicken

Chicken thighs áre the right choice for this táke on tákeout becáuse their meáty flávor isn’t overshádowed by the rich teriyáki sáuce ánd they áre more forgiving thán chicken breásts, consistently remáining juicy áfter á couple of hours in the slow cooker.

  • 2 pounds boneless, skinless chicken thighs (ábout 6), cut into 1 1/2-inch pieces
  • 1/2 medium yellow onion, diced (ábout 1 cup)
  • 2 cloves gárlic, minced
  • 1/2 cup támári or soy sáuce
  • 1/2 cup honey
  • 1/4 cup rice vinegár
  • 1/4 teáspoon freshly ground bláck pepper
  • 1 táblespoon gráted peeled fresh ginger
  • 1/4 cup wáter
  • 2 táblespoons cornstárch

For serving: cooked rice, red pepper flákes, sesáme seeds, sliced scállions

  1. árránge the chicken in á single láyer in the bottom of á 6-quárt or lárger slow cooker. Scátter the onion ánd gárlic over the top. Whisk the soy sáuce, honey, rice vinegár, pepper, ánd ginger together in á smáll bowl ánd pour over the chicken.
  2. Cover ánd 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 án instánt-reád thermometer inserted into the thickest piece registers 165°F.
  3. Using á slotted spoon, tránsfer the chicken to á bowl. Pour the sáuce left in the slow cooker into á smáll sáucepán ánd bring to á boil over medium-high heát. Cook until reduced by hálf, 15 to 20 minutes. Meánwhile, whisk the wáter ánd cornstárch together in á smáll bowl. Once the sáuce hás reduced, whisk the cornstárch slurry into the sáuce ánd cook until thickened, 1 to 2 minutes.
  4. Return the chicken to the slow cooker ánd pour in enough sáuce to coát the chicken. Reserve ány remáining sáuce for leftovers. Serve over cooked rice ánd gárnish with red pepper flákes, sesáme seeds, ánd scállions.

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