Who needs to order takeaway with this Slow Cooker Chicken Teriyaki? It tastes amazing, is full of flavour and is unbelievably easy to make!
about 8 hours on high
500g chicken breasts or thighs, cut into 3cm chunks
1 medium onion, sliced
Thumb size piece of ginger, sliced (or 1/2 tsp ground)
2 cloves of garlic, crushed
125ml soy sauce
75ml rice wine vinegar
3 tbsp corn flour
Good crack black pepper
1 spring onion, chopped, and sprinkle of sesame seeds to serve
Create a bed on the bottom of the slow cooker with the chopped onion, and place the chicken breasts on top. In a separate bowl, mix together the ginger, garlic, honey, soy sauce, vinegar and a good crack of black pepper, and pour it over the top of the chicken and onions.
Cook on high for 4 hours (or between 6-8 on low). Once you're happy the chicken is cooked through, remove it from the slow cooker and set aside.
Mix together the corn flour and water in a bowl until there are no lumps, then add to the slow cooker and stir well. Cook for 30 minutes or so (uncovered) until the sauce is of desired consistency.
Shred the chicken with two forks, then add this to the slow cooker and heat through. Serve sprinkled with spring onion and sesame seeds, and basmati rice.