Teriyaki Chicken And Rice Recipe

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Teriyaki Chicken and Rice

Janice Splaha

By
@janniann

I often order Teriyaki Chicken when eating out but with this recipe I can make it at home, just as good as the restaurants, any time I want.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
6 to 8
Prep:
15 Min
Cook:
4 Hr

Ingredients

4
boneless, skinless chicken breasts (8 halves)
salt and pepper
1 c
honey
1/2 c
soy sauce
1/2 c
diced onion
1/4 c
ketchup
2 Tbsp
vegetable oil
2 clove
garlic, minced
4 tsp
corn starch
6 Tbsp
water
sesame seeds

Step-By-Step

1Salt and pepper chicken pieces. In a medium bowl mix honey,soy sauce, diced onion, ketchup, oil, and garlic. Place chicken in crockpot, pour sauce over chicken.
2Cook on low for 3 to 4 hours or on high for 1 1/2 to 2 1/2 hours. Remove chicken, leave sauce. Mix cornstarch with the water and stir into sauce. Replace lid, cook on high for 10 minutes.
3Cut chicken into bite size pieces. Return to crockpot, toss with sauce. Sprinkle with sesame seeds and serve over rice.
4Cooks note: For a little heat, add 1/4 teaspoon of red pepper flakes.
I like serving this with an oriental cucumber salad.

About this Recipe

Course/Dish: Chicken
Regional Style: Asian