Slow Cooker Teriyaki Chicken

from Emily (who loves food)

Two slow cooker asain chicken recipes within the week?

Honestly, at the moment, I just feel like eating tasty, saucy, shredded chicken with rice and crispy vegetables. Don’t worry, I’ll broaden my savory horizons shortly, but the past couple of days have just been calling out for comforting, convenient crock pot.

Hoepfully, as the weather warms and we start to head out to the beach more, I’ll be putting up more summery treats. In fact, I’ve got two picnics coming up next week that will, of course, require some sort of delicious picnic food. But for the past couple of days, where I’ve been tied up with work in a stocking-up-for-christmas department store, I’ve needed the comforting hug of something that’s been cooking for six hours.

I’ve actually been dying to get this recipe up here, as it’s such a good teryaki chicken. The sauce is thick and syrupy, the chicken flavorsome and tender and paired with QP mayo, you’ve got your favorite Japanese restaurant at home. Really. I went through a phase a few years ago where I really wanted to recreate St. Pierre’s Sushi teriyaki chicken – and I cooked up a bajilion versions. This one came up on top.

Like the Sesame Chicken recipe, bone in thighs work so much better than boneless. Because you’re going to shred the chicken before serving, that bone never reaches the plate, but in terms of cooking, it adds so much more flavour to the chicken.

So I’m passing the torch. Go – make this chicken this week. You wont regret it.

Slow Cooker Teriyaki Chicken – Serves 4

  • 6 chicken thighs, skinless, bone-in
  • 1/3 cup of brown sugar, packed
  • 1/2 cup low-sodium soy sauce
  • 3 tbs cider vinegar
  • 1/2 tsp ground ginger
  • 1 clove of garlic, minced
  • Good crunch of salt and pepper
  • 3 tbs cornstarch/cornflour
  • 1/3 cup cold water
  • 2 cups of broccoli + 1tsp sesame oil, for frying
  • 3 spring/green onions
  • warm basmati rice, to serve

Place the chicken thighs in the bowl of a slow cooker. In a mixing bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic, salt and pepper. Give it a good stir to combine, then pour over the chicken.

Cook on low for at least 4 hours and up to 6.

Remove the chicken from the slow cooker and skim the fat from the surface of the cooking liquid. In a small bowl, combine the cornflour and water, stirring to create a slurry. Add this to the cooking liquid, and pour the mixture into a medium sized pot or saucepan and bring to a boil. Once bubbling, reduce the heat to medium and simmer while you prepare the other ingredients, stirring occasionally. It should get very glossy and thick – add more conflour slurry if it stays thin and dribbly.

Shred the chicken into bite-sized pieces using two forks.

Heat 1 tsp of sesame oil in a frypan/skillet over a medium high heat, and fry the broccoli until they turn a fresh rich green colour and their outsides look moist, but they’re still fairly firm to bite. A few mins before the broccoli is done, return the shredded chicken to the sauce to ensure it’s all the same temperature.

Distribute the broccoli over the rice, then spoon the chicken over the top and squirt with a little QP mayo.

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