Slow Cooker Teriyaki Chicken

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  2 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  2 Garlic(6g)
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  0.5 cup Yellow Onion
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  0.5 cup Honey
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  0.5 cup Soy Sauce, Low Sodium
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  0.3 cup Vinegar, Rice
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  1 tbsp Ginger, Fresh Root
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  0.1 tsp 1/8 tsp. freshly ground black pepper
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  0.3 cup 1/4 cup cold water
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  3 tbsp Cornstarch
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  (optional toppings: sliced scallions and toasted sesame seeds)

Instructions

1. 1Mince the garlic and ginger, and dice the onion into small pieces.
2. 2Heat a large skillet over medium-high heat for 2 minutes, then add the chicken breasts in a single layer. Cook 6–8 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer the cooked chicken to a cutting board and let cool slightly.
3. 3In the same skillet over medium heat, add the diced onion and cook 3–4 minutes until softened and translucent. Add the minced garlic and ginger, then cook 1–2 minutes until fragrant.
4. 4Pour in the soy sauce, rice vinegar, and honey. Stir to combine and bring to a gentle simmer over medium heat for 2–3 minutes, stirring occasionally.
5. 5In a small bowl, whisk together the cornstarch with the cold water until dissolved and lump-free. Pour the slurry into the simmering sauce and whisk constantly. Cook over medium-high heat for 1–2 minutes, stirring continuously, until the sauce thickens and turns glossy.
6. 6Shred the cooled chicken using two forks, then add the shredded chicken to the sauce. Toss to coat evenly and cook 1–2 minutes over medium heat to warm through.
7. 7Divide the teriyaki chicken evenly into 4 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating.
8. 8To serve, reheat gently over medium heat for 2–3 minutes or in the microwave until warmed through, then top with sliced scallions and sesame seeds if desired.