Ingredients
- ¼ cup dark brown sugar light brown sugar can be used
- ¼ cup honey
- ½ cup low sodium soy sauce
- 3 garlic cloves minced
- ½ tbsp fresh ginger grated (or 1 tsp (1.5 g) ginger powder)
- 2 tsp toasted sesame oil
- 2 tbsp rice vinegar
- 3 pounds boneless skinless chicken thighs, cut into pieces
- 2 tbsp cornstarch
- 2 tbsp cold water
- 12 ounce bag frozen broccoli florets
- Sesame seeds for serving
Method
- Make the sauce: Add the brown sugar, honey, soy sauce, garlic, ginger, sesame oil, and rice vinegar to the crock pot and whisk together.
- Place the chicken thighs in the sauce and stir to coat.
- Cover and cook on low 5 hours or 2 ½ hours on high.
- In a small bowl, whisk together the cornstarch and cold water and pour into the crock pot. Mix into the sauce. Also add the broccoli, at this time. Cover and continue cooking for 30 more minutes.
- Spoon the chicken teriyaki over a bed of rice, garnish with a sprinkle of sesame seeds and enjoy!