Slow Cooker Teriyaki Chicken Thighs with Steamed Rice and Broccoli
Equipment
- Slow Cooker
- Medium Pot
- Steamer Basket
Ingredients
- 2 pounds boneless skinless chicken thighs
- ½ cup soy sauce
- ¼ cup honey
- 2 tablespoons rice vinegar
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon cornstarch
- 2 cups uncooked long-grain white rice
- 4 cups broccoli florets
- Sliced green onions and sesame seeds for serving
Instructions
- Place the chicken thighs in the bottom of the slow cooker.
- Stir together the soy sauce, honey, rice vinegar, garlic, and ginger in a small bowl until the honey dissolves. Pour the mixture over the chicken.
- Cover and cook on low for 6 hours or on high for 3 hours until the chicken is tender.
- Remove the chicken to a plate and keep it warm. Pour the cooking liquid into a small saucepan. Mix the cornstarch with 2 tablespoons of water, then stir it into the liquid. Simmer for 2 to 3 minutes until the sauce thickens.
- While the sauce thickens, cook the rice in a medium pot according to package directions.
- Steam the broccoli florets over boiling water for 4 to 5 minutes until bright green and crisp-tender.
- Serve the chicken over the rice with broccoli on the side. Spoon the thickened sauce over the chicken and finish with green onions and sesame seeds.
Notes
Steam the broccoli right before serving so it does not turn soft while the chicken finishes. If the sauce tastes too salty, add a teaspoon of honey after it thickens. Leftovers keep well in the refrigerator for three days and reheat gently with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Medium Pot, Steamer Basket
Cuisine: Asian
Equipment: Slow Cooker, Medium Pot, Steamer Basket