Prep Time: 10 mins | Cook Time: 4 hrs | Total Time: 4 hrs 10 mins | Yield: 6 Servings
The teriyaki sauce of this dish is more than enough to satisfy all your cravings! When served over rice, this makes the perfect meal! You got to try this recipe. I’m telling you; it is worth all the time and effort. Enjoy!
Ingredients:
2 tsp toasted sesame oil
2 tbsp rice vinegar
1/4 c cold water
1 tbsp sesame seeds
3 tbsp brown sugar
2 tbsp sliced green onions
2 tsp ginger, minced
2 tsp garlic, minced
1 1/2 lbs. boneless, skinless chicken breasts
1/2 c low-sodium soy sauce
2 tbsp cornstarch
1/4 c honey
Directions:
In the slow cooker, add the chicken breasts.
Add sesame oil, rice vinegar, brown sugar, garlic, honey, soy sauce, and ginger into a mixing bowl. Stir everything until well blended.
Add the mixture into the slow cooker on top of the chicken breasts, then toss to coat.
Cover and seal the slow cooker, then cook the chicken breasts for about 4 to 5 hours on a high setting or 8 hours on a low setting.
Transfer the chicken breasts onto a clean plate, then use two forks to shred them into small pieces.
Strain the teriyaki sauce and put it into a saucepan. Place it on the stove and turn the heat to medium-high and let it simmer for a few minutes.
Dissolve cornstarch in water, then add it to the pan. Allow the sauce to boil for about 2 minutes or until the texture becomes thick.
Add the sauce on top of the shredded chicken, then toss until completely coated.
Garnish with freshly chopped green onions and sesame seeds on top.
Serve right away over rice. Enjoy!
Notes:
Feel free to add your favorite veggies to this dish.
Leftovers should be kept in an airtight container, then in the fridge. Reheat for a few minutes before serving again.
Nutrition Facts:
Calories: 227 kcal | Carbohydrates: 22g | Protein: 25g | Fat: 3g | Cholesterol: 72mg | Sodium: 542mg | Potassium: 479mg | Sugar: 17g | Vitamin A: 35IU | Vitamin C: 1.7mg | Calcium: 29mg | Iron: 1.2mg
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