Teriyaki Chicken and Rice
By
Janice Splaha
@janniann
1
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.
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
How to Make Teriyaki Chicken and Rice
- 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.
