Ingredients:

  • 1 tablespoon (7g) cornstarch
  • 1 tablespoon (15ml) room temperature water
  • 3 Tablespoons (50g) packed brown sugar
  • 1/4 cup (85g) honey
  • 1/2 cup (120ml) soy sauce (low sodium preferred)
  • 1/4 cup (60ml) rice wine vinegar
  • 2 teaspoons minced garlic
  • 1-2 teaspoons minced fresh ginger
  • 1/2 medium onion, chopped
  • 4 boneless, skinless chicken breasts (about 1.5-2 lbs / 680-900g total)
  • Sesame seeds (optional)
  • Chopped scallions (optional)

Instructions:

  1. In a small bowl, whisk together cornstarch and water to create a slurry.
  2. In a saucepan over low-medium heat, combine cornstarch slurry, brown sugar, honey, soy sauce, vinegar, garlic, and ginger.
  3. Simmer the sauce, whisking occasionally, until it comes to a boil. Boil for 1 minute, then remove from heat.
  4. Place chopped onion and chicken breasts in the slow cooker.
  5. Pour the prepared teriyaki sauce evenly over the chicken.
  6. Cook on High for 3 hours or on Low for 5 hours.
  7. Remove chicken from slow cooker and shred with two forks.
  8. Return shredded chicken to the slow cooker and stir to combine with the sauce. Cook for 1 more hour on Low, stirring occasionally.
  9. Garnish with sesame seeds and chopped scallions (optional) and serve.