easy teriyaki chicken

An easy recipe for Crock Pot Teriyaki Chicken that takes less than 10 minutes to prep! Delicious, healthy, and so much better than takeout!

Crock Pot Teriyaki Chicken

chicken thighs

low-sodium soy sauce

rice vinegar

honey

brown sugar

garlic (minced)

ginger

water

cornstarch

Toasted sesame seeds (for serving)

green onions (for serving)

brown rice

Place

Place the chicken thighs in the bottom of a 6-quart or larger slow cooker.

Whisk

In a medium bowl or large measuring cup, whisk together the soy sauce, rice vinegar, honey, brown sugar, garlic, and ginger. Pour over the chicken thighs.

Cook

Cover and cook on high for 2 hours or low for 4 hours, until the chicken is tender and cooked through. Remove the chicken to a plate and shred with two forks. Strain the cooking liquid through a mesh sieve and into a medium saucepan.

In a small bowl, whisk together the cornstarch and water until smooth. Add to the strained cooking liquid, whisk to incorporate, then heat the saucepan over medium high, stirring constantly until the sauce bubbles. Continue cooking and stirring until glossy and thickened, 1 to 2 minutes. Remove from heat.

Toss

Add the chicken to the sauce. Toss to coat. Serve warm with rice or quinoa, garnished with sesame seeds and green onions as desired.

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Teriyaki Chicken Stir-Fry is a quick, easy and perfect last minute dinner, especially on a busy week night

Teriyaki Chicken Stir-Fry

TB Oil

450 g Chicken Fillets,

900 g Oriental-Style Frozen Vegetables, (2 pounds)

Teriyaki Sauce

TB Soy Sauce

t Rice Vinegar

t Garlic, crushed

Ginger,

TB Water

TB Cornflour, (Cornstarch)

Heat the Oil in a wok – stir-fry...

Heat the Oil in a wok – stir-fry the Chicken until done – season with Salt and Black Pepper – remove from wok and keep aside

Add the Frozen Vegetables to the wok and...

Add the Frozen Vegetables to the wok and stir-fry until soft but still a little crisp – add back the cooked Chicken

In a small bowl combine the Teriyaki Sauce,...

In a small bowl combine the Teriyaki Sauce, Soy Sauce, Vinegar, Garlic, Ginger and Water – stir in the Cornflour (whisk lightly) until smooth

Pour the sauce over the Chicken and Vegetables...

Pour the sauce over the Chicken and Vegetables in the wok and stir – cook until warmed through and the sauce has thickened (about 3 – 5 minutes)

🍗🍍🌶️ Chicken, rice, pineapple, and red peppers cook together in one pan for an EASY weeknight dinner that tastes like you&#39;re in Hawaii! The homemade teriyaki sauce adds so much INCREDIBLE flavor!

Baked Teriyaki Chicken and Rice

soy sauce

brown sugar (packed)

garlic (finely minced or pressed)

red pepper flakes (or to taste)

corn starch

white minute rice

pineapple

medium/large red bell pepper

chicken broth

chili garlic sauce (optional and to taste)

chicken breasts (about 4 breasts)

onions

sesame seeds (optional for garnishing)

Preheat oven to 375F and spray a 9×13-inch baking dish with cooking spray; set aside.

Make the Teriyaki Sauce

To a medium saucepan, add the soy sauce, brown sugar, garlic, ginger, red pepper flakes (use less or none if you are sensitive to spiciness), and bring to a boil over medium-high heat, whisking nearly constantly.

To a small bowl, add the corn starch, water, and stir to dissolve.

Add the corn starch mixture to the soy sauce mixture, stir to combine, bring the mixture to a low simmer, and cook for 1 to 2 minutes, stirring frequently, or until teriyaki sauce has thickened to desired consistency; set sauce aside.

Prep the Chicken and Rice

To the prepared baking dish, add the rice, pineapple and juice, red pepper, chicken broth, optional chili garlic sauce (omit if you do not want to add spiciness), and stir gently to combine.

Evenly lay the chicken on top.

Dollop a generous amount of teriyaki sauce on top of each piece of chicken without actually ‘double-dipping’, i.e. touching the spoon from the teriyaki sauce, onto raw chicken, and back to the teriyaki sauce because you will likely have leftover sauce that you may want to use after the dish has cooked and you don’t want it cross-contaminated with raw poultry; reserve extra teriyaki sauce.

Cover the pan tightly with foil and bake covered for 30 minutes.

Remove the foil and bake for an additional 5 to 10 minutes, or until chicken and rice are both cooked through.

Evenly sprinkle with green onions, optional sesame seeds, and serve immediately with the extra reserved teriyaki sauce if desired.

This recipe did not work for me - I made everything exactly in the recipe except I used brown minute rice. It did not absorb the liquid at all and it came out soupy. If you’re making this don’t try with brown Minute rice!

This was so delicious! I love pineapple with teriyaki and chicken so this hit the spot. Definitely worth repeating soon (as I do with so many of your recipes because they are healthy, quick and tasty)!

Top 3 easy teriyaki chicken recipes from across the web

The most viewed easy teriyaki chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Crock Pot Teriyaki Chicken

Teriyaki Chicken Stir-Fry

Baked Teriyaki Chicken and Rice

Top 3 easy teriyaki chicken recipes from across the web

The most viewed easy teriyaki chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crock Pot Teriyaki Chicken

Teriyaki Chicken Stir-Fry

Baked Teriyaki Chicken and Rice

The most viewed easy teriyaki chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine