Chicken teriyaki is something that I am always down for. Luckily for us, I discovered the best Teriyaki spot in town when I was like 10! They’re still going strong 17 years later, and the food is still spot on delicious. They’re really reasonably priced. Their chicken teriyaki is only like $6 or $6.50, which is like an impossible find these days. That being said, that’s like $13 for one dinner (again not bad, but we can do better at home), and we’re looking for ways to cut back on spending.
This slow cooker chicken teriyaki will be an excellent way to save and still get that flavor we adore!
I’m not a resolution person. I know that I can’t keep them. I end up doing Lent because I know that for 40 days and 40 nights I know that I can keep that goal. Well, Lent will just have to start early for me this year. We just bought a new (used) car, and now we have payments, higher insurance, etc. Not spending money is going to be a goal, and budgeting better is in that.
- 4 boneless chicken breasts, about 2 pounds
- ½ cup soy sauce
- ½ cup honey
- ¼ cup rice wine vinegar
- ¼ cup onion, chopped
- 2 garlic cloves, minced
- ¼ teaspoon pepper
- ¾ teaspoon ground ginger
- ¼ cup water
- 3 Tablespoons Cornstarch
- Optional: Steamed veggies
- Rice for serving
- Spray your slow cooker with cooking spray and place the chicken breasts in the bottom. In a small bowl whisk the soy sauce, honey, rice wine vinegar, onion, garlic, pepper and ginger. Pour over the chicken breasts.
- Cook on high for 3-4 hours or low for 4-5 or until chicken is cooked throughout and shreds easily. Once the chicken is cooked, remove with a slotted spoon and shred on a plate.
- Pour the sauce into a medium sauce pan. In a small bowl, whisk together the water and cornstarch. Slowly whisk into the sauce on medium high heat. Continue to whisk and let it boil until the honey teriyaki sauce starts to thicken. About 2 minutes.
- Add the chicken back to the slow cooker and pour the sauce on top stirring to coat. Serve over rice and garnish if desired.