Teriyaki Chicken and Rice

Name: Teriyaki Chicken and Rice
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 6 to 8
Cuisine: Asian
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

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By Janice Splaha
@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.

Rating:

★★★★★ 1 vote5

Comments:

2 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
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How to Make Teriyaki Chicken and Rice

Step-by-Step

Salt 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.
Cook 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.
Cut chicken into bite size pieces. Return to crockpot, toss with sauce. Sprinkle with sesame seeds and serve over rice.
Cooks note: For a little heat, add 1/4 teaspoon of red pepper flakes.
I like serving this with an oriental cucumber salad.

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