Crock Pot Teriyaki Chicken

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  Chicken Thigh, Boneless Skinless(680g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  Soy Sauce, Low Sodium(160g)
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  Vinegar, Rice(45g)
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  Honey(45g)
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  Brown sugar(45g)
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  Garlic(60g)
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  Ginger, Fresh Root(15g)
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  2 tablespoons water
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  Cornstarch(15g)
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  Sesame seeds
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  Green Onion (Scallion)
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  Rice, Brown, Long-Grain

Instructions

1. 1Cut the chicken thighs into uniform 2-inch pieces. In a medium bowl, whisk together the soy sauce, rice vinegar, honey, brown sugar, minced garlic, and grated ginger until combined.
2. 2Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid overcrowding, sear the chicken pieces skin-side down for 4–5 minutes until golden brown, then flip and cook 3–4 minutes more until the second side is browned. Transfer to a plate.
3. 3Pour the teriyaki sauce mixture into the pot, scraping up any browned bits from the bottom. Return the chicken to the pot and stir to coat. Reduce heat to medium-low, cover, and simmer for 15–18 minutes until the chicken is cooked through (internal temperature reaches 165°F when measured at the thickest part).
4. 4Remove the chicken with a slotted spoon to a clean bowl. Increase heat to medium-high. In a small bowl, whisk the cornstarch with 2 tablespoons water until smooth, then slowly whisk into the simmering sauce. Stir constantly for 2–3 minutes until the sauce thickens and turns glossy, then remove from heat.
5. 5Meanwhile, cook the brown rice according to package directions until tender, about 45 minutes.
6. 6Return the chicken to the pot with the thickened sauce and toss to coat evenly.
7. 7Divide the cooked brown rice evenly into 4 airtight containers. Top each portion with the teriyaki chicken and sauce while hot.
8. 8Garnish each container with sesame seeds and sliced green onions just before serving, or pack them separately and add fresh at mealtime.