Description
Delicious and tender chicken thighs coated in a homemade teriyaki sauce with crisp broccoli, perfect for serving over rice.
Ingredients
Scale
- 2 pounds boneless skinless chicken thighs cut into large chunks
- 1/2 cup low sodium soy sauce
- 1/3 cup honey
- 1/4 cup packed light brown sugar
- 1/4 cup rice vinegar
- 2 tablespoons water or chicken broth
- 1 tablespoon sesame oil
- 3 cloves garlic minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons cornstarch
- 2 tablespoons cold water for slurry
- 4 cups broccoli florets bite sized
- 2 tablespoons toasted sesame seeds
- 2 green onions thinly sliced
- Cooked white or brown rice for serving (optional)
Instructions
- In the bowl of your slow cooker, whisk together the soy sauce, honey, brown sugar, rice vinegar, water or chicken broth, sesame oil, garlic, and ginger until the sugar is mostly dissolved and everything is well combined.
- Add the chicken thighs to the slow cooker, turning them so each piece is coated in the teriyaki mixture. Spread them out in an even layer so they cook evenly.
- Cover and cook on low for 4 hours or on high for 2 to 3 hours, until the chicken is cooked through and very tender when pierced with a fork.
- Once the chicken is done, use tongs to transfer it to a plate and tent loosely with foil to keep it warm.
- In a small bowl, whisk together the cornstarch and cold water to form a smooth slurry with no lumps.
- Stir the cornstarch slurry into the cooking liquid in the slow cooker, then turn the slow cooker to high and cook for 10 to 15 minutes, stirring occasionally, until the sauce thickens and becomes glossy.
- Add the broccoli florets to the thickened sauce, stirring to coat them well. Cover and cook for 15 to 20 minutes on high, just until the broccoli is bright green and crisp tender.
- While the broccoli cooks, chop or shred the cooked chicken into bite sized pieces.
- Return the chopped chicken to the slow cooker and gently fold it into the broccoli and teriyaki sauce until everything is evenly coated and heated through.
- Taste and adjust seasoning if needed, adding a splash of soy sauce for more salt or a drizzle of honey for extra sweetness.
- Serve the teriyaki chicken and broccoli over cooked rice, then garnish each bowl with toasted sesame seeds and sliced green onions.
Notes
- For spicier flavor, add red pepper flakes to taste.
- This dish pairs well with a side of steamed rice or quinoa.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 12g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg