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Introduction
Teriyaki, which literally means 'glossy grilled,' has been a staple of Japanese cuisine since the 17th century. Originally a cooking technique used for fish, it has evolved to include various meats, with chicken becoming a popular choice in the mid-20th century. This healthy crockpot version pays homage to the traditional flavors while adapting to modern, health-conscious lifestyles. By using a slow cooker, we not only simplify the cooking process but also allow the chicken to absorb the complex flavors of the teriyaki sauce fully. This method of preparation is perfect for busy families or anyone looking to enjoy a nutritious, Japanese-inspired meal without spending hours in the kitchen.
Ingredients
• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup low-sodium soy sauce
• 1/4 cup mirin (sweet rice wine)
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 2 tablespoons grated fresh ginger
• 4 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 2 tablespoons cornstarch
• 1/4 cup cold water
• 2 green onions, thinly sliced (for garnish)
• 1 tablespoon sesame seeds, toasted (for garnish)
• 2 cups cooked brown rice (for serving)
Step 1:
In the slow cooker, whisk together soy sauce, mirin, honey, rice vinegar, grated ginger, minced garlic, and red pepper flakes (if using).
Step 2:
Add the chicken thigh pieces to the slow cooker and stir to coat with the sauce.
Step 3:
Cover and cook on low for 4 hours, or until the chicken is tender and cooked through.
Step 4:
In a small bowl, whisk together cornstarch and cold water to create a slurry.
Step 5:
Remove the lid and stir the cornstarch slurry into the chicken mixture. Cover and cook on high for an additional 15-20 minutes, or until the sauce has thickened.
Step 6:
While the sauce is thickening, toast the sesame seeds in a dry pan over medium heat for 2-3 minutes, stirring constantly, until golden brown.
Step 7:
Once the sauce has thickened, taste and adjust seasonings if needed.
Q: Can I use chicken breasts instead of thighs?
A: Yes, you can use chicken breasts, but they may result in a slightly drier texture. If using breasts, check for doneness after 3 hours to prevent overcooking.
Q: How can I make this recipe gluten-free?
A: Replace the soy sauce with tamari, which is typically gluten-free. Always check labels to ensure all ingredients are certified gluten-free.
Q: Can I cook this on high for a shorter time?
A: Yes, you can cook on high for 2-3 hours instead of 4 hours on low. However, cooking on low is recommended for more tender chicken.
• For a gluten-free version, use tamari instead of soy sauce.
• If mirin is unavailable, substitute with 1/4 cup sake or dry white wine plus 1 tablespoon sugar.
• For a lower-sugar option, replace honey with a sugar substitute designed for cooking.
• Choose low-sodium soy sauce to control salt content.
• Chicken breasts can be used instead of thighs, but may result in a slightly drier texture.
• Adjust the amount of red pepper flakes to your preferred spice level.
• For a thicker sauce, increase cornstarch to 3 tablespoons.
Serve the teriyaki chicken over cooked brown rice, garnished with sliced green onions and toasted sesame seeds.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
Prepare the sauce and cut the chicken the night before to save time in the morning. Start the slow cooker before leaving for work for a ready-to-eat dinner.
- For best flavor, marinate the chicken in the sauce overnight before cooking.
- Use chicken thighs for a more tender and flavorful result compared to chicken breasts.
- Adjust the cornstarch amount for your preferred sauce thickness.
For a vegetarian version, replace chicken with firm tofu or tempeh. For added vegetables, stir in steamed broccoli or snap peas during the last 30 minutes of cooking.
Pair with a chilled green tea or a light Japanese beer such as Sapporo. For a non-alcoholic option, try a crisp Asian pear juice.
This dish can be enjoyed year-round, but it's especially comforting in fall and winter months.
Contains soy. May contain sesame. Gluten-free when made with tamari instead of soy sauce. Ensure all ingredients are allergen-free as needed.
