Teriyaki Sauce And Chicken Thighs

Teriyaki Sauce And Chicken Thighs. Add this 5 ingredients in a slow cooker with teriyaki sauce and chicken thighs and savor a home-cooked meal to come back and repeat

Teriyaki Sauce And Chicken Thighs: Ingredients

• Chicken thighs, boneless, skinless
  

  • Quantity: 2 lb

  • Notes: Boneless thighs become tender in slow cooking.
    

• Purchased teriyaki sauce

  • Quantity: 1 cup

  • Notes: Use any store-bought teriyaki sauce.
    

• Low-sodium chicken broth
  

  • Quantity: 1/3 cup

  • Notes: Helps balance the saltiness.
    

• Honey

  
  

  • Quantity: 2 tablespoons

  • Notes: Adds sweetness and glaze.
    

• Garlic, minced
  

  • Quantity: 2 cloves

  • Notes: Fresh garlic improves flavor.
    

• Fresh ginger grated
  

  • Quantity: 1 tablespoon

  • Notes: Adds fresh aromatic taste.

Directions

1. Lay the uncooked boneless and skinless chicken thighs in a single layer in the bottom of a 4- to 6-quart slow cooker. It does not matter whether they overlap to some degree, but they should not be stacked tightly.

2. Add the contents of a bottle of teriyaki sauce purchased at the store, chicken broth, honey, minced garlic and grated ginger in a medium bowl or large measuring cup and whisk them thoroughly until the honey dissolves and everything is evenly blended.

3. Add teriyaki mixture to the slow cooker by pouring it evenly over the chicken thighs ensuring that the entire chicken is covered with the liquid. A spoon should also be used to push the thighs so that some of the sauce is also under.

4. Cook the chicken in the slow cooker with the lid on it and cook it in LOW mode, 4-5 hours, or HIGH mode, 2-3 hours, until it is very tender and can be pulled apart by a fork.

5. After cooking, taste the sauce and amend, as necessary, by putting in a splash more teriyaki before adding a drizzle of honey before adding more salt or sweetness respectively. In case you want a a little more dense sauce, pour 1/2 cup of the cooking liquid into a small saucepan and boil on the stovetop between 3 and 5 minutes to thin slightly then add it back over the chicken.

6. Using two forks, cut or roughly shred the chicken thighs in the slow-cooker and mix them, so as to evenly cover all the pieces in the teriyaki sauce.

7. Place the teriyaki chicken on a plate, and pour it over rice or availed grain of your choice with additional sauce in the slow cooker.
   

Notes

• Serve it  over rice or grains to make a full meal.

• Shredding the chicken helps absorb more teriyaki sauce.

• Sauce can be reduced on stovetop for thicker texture.

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