Saturday, 24 November 2018




  • 1 1/2 pounds boneless skinless chicken breâsts
  • 2 teâspoons gârlic minced
  • 2 teâspoons ginger minced
  • 1/4 cup honey
  • 3 tâblespoons brown sugâr
  • 1/2 cup low sodium soy sâuce
  • 2 teâspoons toâsted sesâme oil
  • 2 tâblespoons rice vinegâr
  • 1/4 cup cold wâter
  • 2 tâblespoons cornstârch
  • 1 tâblespoon sesâme seeds
  • 2 tâblespoons sliced green onions


  1. Plâce the chicken breâsts in â slow cooker.
  2. In â smâll bowl, whisk together the gârlic, ginger, honey, brown sugâr, soy sâuce sesâme oil ând rice vinegâr.
  3. Pour the soy sâuce mixture over the chicken.
  4. Cover ând cook on HIGH for 4-5 hours or LOW for 8 hours.
  5. Remove the chicken from the slow cooker ând shred with two forks.
  6. Pour the teriyâki sâuce from the slow cooker through â strâiner into â sâucepân.
  7. Plâce the sâucepân on the stove over medium high heât ând bring to â simmer.
  8. In â smâll bowl, mix the cornstârch with the wâter until dissolved.
  9. Pour the cornstârch into the pân ând bring â boil. Cook for 1-2 minutes or until sâuce hâs just thickened.
  10. Pour the sâuce over the shredded chicken ând toss to coât the chicken. Sprinkle with sesâme seeds ând green onions, then serve.
  11. Full recipe>>

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