Teriyaki Chicken Rice Bowls Recipe

Name: Teriyaki Chicken Rice Bowls
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 30 min
Yield: 4-6 servings
Ingredients: 4 boneless, skinless chicken breasts or thighs; Salt and pepper; 3/4 cup honey; 1/2 cup soy sauce; 1/2 cup diced onion; 1/4 cup ketchup; 2 tablespoons oil; 2 cloves garlic, minced; 1/4 teaspoon red pepper flakes; 4 teaspoons cornstarch; 6 tablespoons cold water, or less; dash or two (or 6) Sriracha sauce, to taste; Sesame seeds for garnish, optional

Ingredients

4 boneless, skinless chicken breasts or thighs
Salt and pepper
3/4 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons oil
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
4 teaspoons cornstarch
6 tablespoons cold water, or less
dash or two (or 6) Sriracha sauce, to taste
Sesame seeds for garnish, optional

	PREP TIME 30m	COOK TIME 6h	TOTAL TIME 6h30m
YIELD 4-6 servings

Instructions

Salt and pepper both sides of the chicken breasts and place them in crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3 to 4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Use a slotted spoon to remove chicken to a plate or cutting board, leaving the sauce.
In a small bowl, whisk together 4 teaspoons of cornstarch in 6 tablespoons of cold water (or just enough to dissolve the corn starch, it's up to you). When all the lumps are gone, pour it into crock pot. Stir to combine with sauce. Put the lid back on and cook sauce on high for ten more minutes or until slightly thickened.
When the chicken is cool enough to handle, cut or shred the chicken into bite size pieces, then return to pot and toss with sauce before serving. Add a dash or two of Sriracha sauce. Sprinkle with sesame seeds and serve over rice or noodles.

Dinner