# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts or thighs
02 - 1 tablespoon vegetable oil
03 - Salt and pepper, to taste
→ Teriyaki Sauce
04 - ½ cup low-sodium soy sauce
05 - ¼ cup honey
06 - ¼ cup packed brown sugar
07 - 3 tablespoons rice vinegar
08 - 2 cloves garlic, minced
09 - 1 tablespoon fresh grated ginger or 1 teaspoon ground ginger
10 - 2 tablespoons cornstarch
11 - ¼ cup cold water
12 - 2 tablespoons sesame oil (optional)
→ For Serving
13 - 2 cups uncooked jasmine or long-grain white rice
14 - 2 green onions, sliced
15 - 1 tablespoon toasted sesame seeds
# Directions:
01 - Season chicken on both sides with salt and pepper.
02 - Heat vegetable oil in a skillet over medium-high heat. Sear chicken 2 to 3 minutes per side until lightly browned to enhance flavor (optional).
03 - Place chicken in the slow cooker.
04 - Whisk soy sauce, honey, brown sugar, rice vinegar, garlic, ginger, and sesame oil (if using) in a bowl. Pour mixture over chicken.
05 - Cover and cook on low for 4 to 5 hours until chicken is tender and fully cooked.
06 - About 30 minutes before serving, whisk cornstarch and cold water until smooth. Stir into slow cooker. Cover and cook on high for 20 to 30 minutes until sauce thickens.
07 - Prepare rice according to package instructions while the sauce thickens.
08 - Shred or slice chicken, return to sauce, and mix thoroughly.
09 - Plate teriyaki chicken over steamed rice. Garnish with sliced green onions and toasted sesame seeds.
