Ingredients
1tbspcornstarch
1tbspwater,room temperature
3tbspbrown sugar
¼cuphoney
½cupsoy sauce
¼cupvinegar,like rice wine or apple cider
2tspgarlic,minced
2tspfresh ginger,or ½ tsp of ground ginger, minced
½medium onion,chopped
4chicken breasts,(about 1½ to 2 lb total), boneless skinless
sesame seeds,optional for serving
scallion,chopped, optional for serving
Preparation
Stir the cornstarch and water together in a small bowl until combined, then pour into a medium saucepan over low-medium heat.
Add the brown sugar, honey, soy sauce, vinegar, garlic, and ginger. Allow to simmer while whisking occasionally. Bring to a boil and allow to boil for 1 minute, then remove from heat.
Place the chopped onion and chicken into a 4-quart or larger slow cooker. Pour the teriyaki sauce on top.
Cook on High for 3 hours or on Low for 5 hours.
Remove the chicken from the slow cooker and using 2 forks, shred into smaller pieces. Place back into the slow cooker and stir to combine.
Cook for 1 more hour on Low, stirring occasionally.
Garnish with sesame seeds and scallion, if desired, and serve on top of cooked rice or quinoa. Enjoy!
