Teriyaki Chicken Rice Bowls

4.67 from 6 votes

The chicken was tender and the sauce was sweet and aromatic in these slow cooker teriyaki chicken rice bowls. I added Sriracha to cut the sweetness.

Prep Time10

Cook Time3 10

Course: Main Course

Cuisine: Asian

Servings: Servings

Calories: 309kcal

Author: The Food Charlatan

Ingredients

4 chicken breasts boneless, skinless - or thighs
Salt and pepper
3/4 cup honey
1/2 cup soy sauce
1/2 cup onion diced
1/4 cup ketchup
2 tablespoons oil
2 cloves garlic minced
1/4 teaspoon red pepper flakes
4 teaspoons cornstarch
6 tablespoons cold water or less
Sriracha sauce dash or two - or 6, to taste
Sesame seeds optional for garnish

Instructions

Salt and pepper both sides of the chicken breasts and place them in crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3 to 4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Use a slotted spoon to remove chicken to a plate or cutting board, leaving the sauce.
In a small bowl, whisk together 4 teaspoons of cornstarch in 6 tablespoons of cold water (or just enough to dissolve the corn starch, it's up to you). When all the lumps are gone, pour it into crock pot. Stir to combine with sauce. Put the lid back on and cook sauce on high for ten more minutes or until slightly thickened.
When the chicken is cool enough to handle, cut or shred the chicken into bite size pieces, then return to pot and toss with sauce before serving. Add a dash or two of Sriracha sauce. Sprinkle with sesame seeds and serve over rice or noodles.

Notes

If you are using frozen chicken, there is no need to thaw it. Just keep an eye on it and cook it longer. (if you use frozen, don't bother salt and peppering the chicken. Just add it to the crockpot.)

Source: adapted from Just Get Off Your Butt and Bake (which, by the way, wins my new "Favorite Blog Name Ever" award.)

Nutrition

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