# What You’ll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts or thighs
02 - 1 tablespoon vegetable oil
03 - Salt and black pepper, to taste
→ Teriyaki Sauce
04 - 1/2 cup low-sodium soy sauce
05 - 1/4 cup honey
06 - 1/4 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 - 1/4 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
# How to Make It:
01 - Season chicken breasts or thighs on both sides with salt and black pepper.
02 - Heat vegetable oil in a skillet over medium-high heat and sear chicken 2 to 3 minutes per side until lightly browned to enhance flavor.
03 - Transfer seared or raw chicken to the slow cooker base evenly.
04 - In a mixing bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, minced garlic, grated ginger, and sesame oil if used. Pour sauce over chicken in slow cooker.
05 - Cover slow cooker and cook on low heat for 4 to 5 hours until chicken is tender and fully cooked.
06 - Approximately 30 minutes before serving, whisk cornstarch with cold water until smooth. Stir into slow cooker, cover, and increase heat to high for 20 to 30 minutes until sauce thickens.
07 - While sauce thickens, prepare jasmine or long-grain white rice according to package instructions until fluffy.
08 - Shred or slice the cooked chicken, return to the thickened sauce, and stir thoroughly to coat.
09 - Plate teriyaki chicken over steamed rice and garnish with sliced green onions and toasted sesame seeds.
