This slow-cooked chicken is incredibly flavorful and satisfying.
It’s the perfect meal on a busy night, as it requires little prep. You can present it over a bed of rice, quinoa, farro or grilled vegetables. For ease of time, you can make the sauce before and store it in the refrigerator or freezer.
This meal makes great leftovers, as the sauce thickens in the fridge and all the ingredients continue to marinate. This Maple Honey Teriyaki Chicken is a winner in our book and a staple meal in our house.
Why homemade teriyaki sauce?
Have you ever flipped over a bottle of teriyaki sauce and checked the ingredients? When it comes to teriyaki sauce, you’ll have an extremely difficult time finding a bottled version that doesn’t contain an array of highly processed ingredients, artificial flavors and dyes. This recipe has no refined sugar or preservatives. You’ll never buy bottled teriyaki sauce again.
What sides should I serve my teriyaki chicken with?
Serve this meal with grilled veggies and a bed of brown or wild rice for the perfect combination of protein, vegetables and grains. If you’re tight on time, steaming a bag of frozen veggies can really minimize prep time.
Can I make my sauce ahead?
You sure can! Allow sauce to cool completely and store in the fridge in an airtight container or mason jar for up to 5 days.
Is the teriyaki sauce freezer-friendly?
Yes! The teriyaki sauce is extremely freezer-friendly, so feel free to make a double batch. Store in a mason jar or an airtight container, then when ready to use, thaw in fridge and add to any meal or side.
Some ways to “reinvent” your leftover Teriyaki Chicken:
- Super simple quesadillas: Add leftovers to a tortilla, top with arugula, onions, or cheese of choice. Add another tortilla on top. Heat both sides in a greased skillet for 4-6 minutes, or until the tortilla is crispy!
- Buddha bowls: Serve cold in a bowl with a small amount of wilted spinach, sautéed veggies, rice, and avocado.
- A spruced-up salad: Serve cold on a bed of greens topped with sautéed veggies.
- In a roasted portobello mushroom cap: Preheat oven to 375 degrees. Place cleaned mushroom caps, stem/gill side down on a parchment paper lined baking sheet. Roast for 10 minutes, until caps are soft. Remove from the oven and carefully flip the mushroom caps over. If water accumulates on the baking sheet, drain the liquid. Evenly spoon leftover chicken in the cup of each cap. Return to the oven for an additional 15 minutes, until chicken is warm.Print
This slow-cooked chicken is incredibly flavorful and satisfying. It’s the perfect meal on a busy night, as it requires little prep. You can present it over a bed of rice, quinoa, farro or grilled vegetables. For ease of time, you can make the sauce beforehand and store it in the refrigerator or freezer. This meal makes great leftovers, as the sauce thickens in the fridge and all the ingredients continue to marinate. This Maple Honey Teriyaki Chicken is a winner in my book and a staple meal in our house!Scale
- sesame seeds
- chopped scallions
Teriyaki Chicken in a Slow Cooker:
- Using low-medium heat, whisk arrowroot flour and water in a medium saucepan until combined.
- Add remaining sauce ingredients, bring to a simmer and whisk occasionally until sauce thickens, about 3-5 minutes.
- Remove from heat.
- Use immediately, or allow sauce to cool completely and store in fridge or freezer in an airtight container or mason jar.
Teriyaki Chicken in a Pan:
- Place chopped onion and chicken into slow cooker.
- Pour 1/2 cup water or chicken stock on top.
- Cook on low-medium for 5-8 hours.
- About 20 minutes prior to serving chicken, prepare sauce (if you haven’t already).
- Remove chicken from slow cooker and shred.
- Add chicken back into slow cooker and toss in desired amount of sauce.
- Plate chicken, garnish and enjoy!
- Prepare sauce as suggested and set aside.
- Heat 1/2 tablespoon EVOO or coconut oil in large skillet.
- Chop chicken into 1-inch cubes.
- Add onions and chicken to skillet and cook until onions are browned and meat is almost cooked through.
- Add desired amount of teriyaki sauce, stir and simmer until meat is completely cooked through.
- Plate chicken, garnish and serve.
Category :RecipesMethod :Slow Cooker
- Serving Size: 6