Teriyaki Chicken and Rice

Teriyaki Chicken And Rice Recipe

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Janice Splaha


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.


★★★★★ 1 vote

6 to 8
15 Min
4 Hr


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

Printable Recipe Card

About Teriyaki Chicken and Rice

Course/Dish: Chicken
Regional Style: Asian

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