Slow-cooked teriyaki chicken

Prep:15minCook:2h

In this easy slow-cooked teriyaki, chicken thighs are permeated with pungency. Slowly simmered in the sauce, they are then crisped under a broiler and painted with the thickened glaze. By using skinless chicken, you cut the fat content in half, and the sweet fermented flavor of the teriyaki comes through in every bite. Serve with boiled rice, if desired.

Updated at: Thu, 17 Aug 2023 09:47:45 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories311.7 kcal (16%)

Total Fat9.5 g (14%)

Carbs17.7 g (7%)

Sugars14.5 g (16%)

Protein35.1 g (70%)

Sodium2587 mg (129%)

Fiber0.5 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 tablespoonvegetable oil

4 poundsskinless chicken thighs

bone-in

2cloves garlic

minced

1 tablespoongingerroot

finely grated

¼ cupwater

soy sauce

¼ cupsherry

or apple juice

1 tablespoonrice wine vinegar

2 tablespoonsdark molasses

or brown sugar

3 tablespoonshoney

2 teaspoonscornstarch

1 teaspoondark sesame oil

2scallions

trimmed and cut into thin slices”

Instructions

Step 1

HEAT the oil in a large skillet over high heat. Brown the chicken thighs in batches on both sides, about 3 minutes per side, then transfer to a 5- to 6-quart slow cooker.

Step 2

ADD the garlic and ginger to the skillet and cook over medium-high heat until aromatic, about 30 seconds. Add the ¼ cup water and scrape up any browned bits stuck to the bottom of the skillet. Add the soy sauce, sherry, rice wine vinegar, molasses, and honey and stir to blend. Pour over the chicken, cover the cooker, and cook on high for 2 to 3 hours, until the chicken is cooked through.

Step 3

PREHEAT a broiler to high; remove the chicken to a broiler tray and broil for 2 minutes on each side. While the chicken is broiling, pour the liquid from the cooker into a skillet. Bring to a boil over medium-high heat. Dissolve the cornstarch in the 1½ tablespoons of water, add to the sauce in the skillet, and stir until the sauce is lightly thickened, about 1 minute. Arrange the chicken on a serving platter and spoon the sauce over top. Drizzle with sesame oil, and sprinkle with the scallions.