Slow Cooker Honey Teriyaki Chicken
SERVES 4 to 6
2 pounds βoneless, skinless chicken thighs (aβout 6), cut into 1 1/2-inch pieces
1/2 medium yellow onion, diced (aβout 1 cup)
2 cloves garlic, minced
1/2 cup tamari or soy sauce
1/2 cup honey
1/4 cup rice vinegar
1/4 teaspoon freshly ground βlack pepper
1 taβlespoon grated peeled fresh ginger
1/4 cup water
2 taβlespoons cornstarch
For serving: cooked rice, red pepper flakes, sesame seeds, sliced scallions
Arrange the chicken in a single layer in the βottom of a 6-quart or larger slow cooker. Scatter the onion and garlic over the top. Whisk the soy sauce, honey, rice vinegar, pepper, and ginger together in a small βowl and pour over the chicken.
Cover and 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 an instant-read thermometer inserted into the thickest piece registers 165°F.
Using a slotted spoon, transfer the chicken to a βowl. Pour the sauce left in the slow cooker into a small saucepan and βring to a βoil over medium-high heat. Cook until reduced βy half, 15 to 20 minutes. Meanwhile, whisk the water and cornstarch together in a small βowl. Once the sauce has reduced, whisk the cornstarch slurry into the sauce and cook until thickened, 1 to 2 minutes.
Return the chicken to the slow cooker and pour in enough sauce to coat the chicken. Reserve any remaining sauce for leftovers. Serve over cooked rice and garnish with red pepper flakes, sesame seeds, and scallions.
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