Description
Tender chicken thighs cooked in a glossy teriyaki sauce made from soy sauce, brown sugar, and fresh ginger, perfect for a crowd-pleasing dinner with minimal fuss.
Ingredients
Scale
- 900 g (2 lb) boneless, skinless chicken thighs
- 180 ml (3/4 cup) low-sodium soy sauce
- 100 g (1/2 cup) packed brown sugar
- 60 ml (1/4 cup) rice vinegar
- 60 ml (1/4 cup) water
- 2 tsp sesame oil (10 ml)
- 4 garlic cloves, minced (about 12 g)
- 1 tbsp fresh ginger, grated (6 g)
- 2 tbsp cornstarch (16 g) + 3 tbsp cold water (45 ml)
- 1 tbsp mirin (optional)
- 1/2 tsp kosher salt (if needed)
- 1 tbsp neutral oil (15 ml)
- Sesame seeds and sliced scallions for garnish
Instructions
- Pat chicken thighs dry and season lightly with kosher salt. (Optional) Sear thighs in a skillet with oil for 1-2 minutes per side until browned.
- In a bowl, whisk soy sauce, brown sugar, rice vinegar, water, sesame oil, garlic, ginger, and mirin (if using) until combined.
- Place chicken in the slow cooker, pour sauce over it, and cook on HIGH for 3-4 hours or LOW for 6-8 hours until fork-tender.
- About 15 minutes before serving, remove 120 ml (1/2 cup) cooking liquid and thicken it with the cornstarch slurry in a saucepan until glossy.
- Return thickened sauce to the slow cooker, toss to coat the chicken, and broil on high for a better finish, if desired.
Notes
For a glossier finish, consider searing the chicken before slow cooking. Can also use tamari for gluten-free adaptation.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 32g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 4.5g
- Unsaturated Fat: 17.5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0.8g
- Protein: 46g
- Cholesterol: 145mg