Today I’ve swapped my takeout menu for my crock pot and make Terriyaki chicken at home whenever I want it. It’s so easy and I can start it in the morning before I leave from work and have it waiting for me and my family when I get home. And you know what? I honestly think it tastes better than the takeout I remember!

Boneless, skinless chicken breasts cook up to tender and juicy perfection in the best homemade teriyaki sauce I’ve ever tasted. And when you served a heaping spoonful over fluffy white rice? Well, let’s just say you’ll be in food heaven! Once you try this I guarantee you’ll make it over and over again.

 

Ingredients:

3 lbs boneless skinless chicken breasts

3/4 cup low sodium soy sauce

1/4 cup + 2 Tbsp apple cider vinegar

1/3 cup packed light-brown sugar

1/4 cup honey

3 Tbsp orange marmalade

1 tbsp finely grated fresh ginger

2 cloves garlic , finely minced

1/2 tsp freshly ground black pepper

1 1/2 Tbsp cold water

1 1/2 Tbsp cornstarch

Cooked long grain white rice , for serving

Sesame seeds , for garnish (optional)

Directions:

Place chicken in a slow cooker, set aside. In a mixing bowl, whisk together soy sauce, apple cider vinegar, light-brown sugar, honey, orange marmalade, ginger, garlic and pepper. Pour mixture over chicken in slow cooker, cover with lid and cook on low heat 4 – 5 hours. Remove chicken from slow cooker and shred. Strain sauce from slow cooker through a fine mesh strainer into a medium saucepan. In a small mixing bowl whisk together 1 1/2 Tbsp cold water and cornstarch. Pour cornstarch mixture into liquid in saucepan and heat mixture over medium high heat, stirring constantly, until mixture begins to gently boil. Allow mixture to gently boil about 20 seconds until thickened. Return chicken to slow cooker and pour teriyaki sauce from saucepan over chicken. Toss mixture gently to evenly coat. Serve warm over cooked rice garnished with optional sesame seeds and serve with diced fresh pineapple if desired.

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Quick tip: If you don’t have fresh garlic substitute garlic powder in its place.

Photo attribution and recipe courtesy of: Cooking Classy.