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TERIYAKI CHICKEN
Preparation time: 5 minutes
Cooking time: 2 hours
Serves: 4
Ingredients:
¼ cup soy sauce
¼ cup rice wine vinegar
¼ cup honey
2 Tbsp mirin or sake
1 Tbsp sesame oil
1 clove garlic, minced
600g skinless chicken thighs, cut into 3cm pieces
Steamed jasmine rice, to serve
Method:
1.
Combine all the ingredients except the chicken in the slow cooker bowl. Stir well. Turn the
heat to high, add the chicken piece and cover with the lid.
2.
Cook for 1 hour on high heat or reduce the heat to low and cook for 2 hours, stirring every
so often, until the sauce is thick, glossy and coats the chicken pieces.
3.
Serve over steamed jasmine rice.
Note: if the sauce needs more thickening, simply mix 1 teaspoon cornflour with 1 tablespoon
water. Add this mixture to the teriyaki sauce over high heat. Stir until the sauce boils and
thickens, then remove from the heat.
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