My girls love teriyaki chicken on rice, and this version utilizes a slow cooker to simplify meal preparation and allow me to get more done in the process. I hope you enjoy it as much as they do. I used a combination slow cooker - roaster so that the sauce can be boiled and reduced without having to be poured into another pan, making cleanup easier.
- 1 Split fryer or 4 large chicken breasts
1 tbsp honey
- 1/2 cup soy sauce
- 3 tbsp champagne vinegar
- 1 tbsp chicken demi-glace
- 1 tsp ground ginger
- 1-2 cloves minced garlic
- 1/8 tsp fresh black pepper
- 2 teaspoons cornstarch
- 1/4 cup water
Step 1: Getting Started
In the slow cooker, mix the soy sauce, honey, vinegar, ginger, garlic, demi-glace and pepper. Add the chicken to the slow cooker and toss to coat. Cook on "slow cook" for 3-4 hours, turning the chicken occasionally.
Step 2: Sauce Time
Once the chicken is cooked, remove the chicken and set aside. Turn the heat up on the roaster and bring to a boil. In a small bowl, whisk together cornstarch and water until combined then add the cornstarch mixture to the boiling liquid and simmer for about 5 minutes.
Step 3: Almost There...
Add the chicken back into the pan and toss to coat the chicken with the sauce.
Plating suggestion: Place a cup of cooked rice on a plate and drizzle with sauce. Add a piece of chicken and fresh vegetables. Enjoy!