Slow Cooker Teriyaki Chicken

Ingredients

• 1.5 kg boneless, skinless chicken thighs

• 1 tbsp cornstarch

• 3/4 cups regular soy sauce

• 3/8 cups white sugar

• 1/6 cups packed brown sugar

• 1/3 cups mirin (Japanese sweet rice wine; not rice vinegar)

• 4 cloves garlic, minced

• 1 tbsp freshly grated ginger

• 1 tsp freshly ground black pepper

• 2 tbsp cornstarch dissolved in 2 tbsp water

• Optional: Chopped scallions and toasted sesame seeds for garnish

Directions

1. Make the Sauce. In a bowl, whisk together 1 tbsp cornstarch, soy sauce, both sugars, Mirin, garlic, ginger, and black pepper. Whisk to combine well.

2. Place chicken thighs in a single layer in slow cooker. Pour enough sauce to almost cover the top of chicken. (Save any leftover for boiling after the chicken is cooked or keep it in fridge for future use.)

3. Cook on high for 3 hours or just until chicken is cooked through. To keep meat tender, don’t overcook. If you need to keep the slow cooker on longer, use low setting and adjust cook time.

4. Remove chicken with slotted spoon and gently shred or cut into pieces (don’t shred too finely, as it will break up more in the sauce)

5. Transfer sauce from the slow cooker into a saucepan. Add the 2 tbsp cornstarch dissolved in 2 tbsp water, stirring well. Bring to a low boil, stirring continuously, until sauce is thickened.

6. Pour sauce over chicken and rice. Garnish with green onions and sesame seeds if desired.