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Teriyaki Chicken


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Teriyaki Chicken 0 Picture


  • 12 boneless, skinless chicken thighs (about 3 pounds)
  • 3/4 cup sugar
  • 3/4 cup soy sauce
  • 6 T cider vinegar
  • 3/4 t ground ginger
  • 3/4 t minced garlic
  • 1/4 t pepper
  • 4-1/2 t cornstarch
  • 4-1/2 t cold water
  • hot cooked rice


Servings 6
Preparation time 15mins
Adapted from


Step 1

1. Place chicken in slow cooker. In a large bowl, combine the sugar, soy sauce, vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender.

2. Remove chicken to a serving platter; keep warm. Skim fat from the cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and rice if desired.

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