# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts or thighs
02 - 1 tablespoon vegetable oil
03 - Salt and pepper, to taste
→ Teriyaki Sauce
04 - 1/2 cup low-sodium soy sauce
05 - 1/4 cup honey
06 - 1/4 cup packed brown sugar
07 - 3 tablespoons rice vinegar
08 - 2 cloves garlic, minced
09 - 1 tablespoon fresh ginger, grated or 1 teaspoon ground ginger
10 - 2 tablespoons cornstarch
11 - 1/4 cup cold water
12 - 2 tablespoons sesame oil (optional)
→ For Serving
13 - 2 cups uncooked jasmine or long-grain white rice
14 - 2 green onions, sliced
15 - 1 tablespoon toasted sesame seeds
# Steps to Follow:
01 - Season chicken breasts or thighs on both sides with salt and pepper.
02 - Heat vegetable oil in a skillet over medium-high heat and sear chicken for 2-3 minutes per side until lightly browned to enhance flavor.
03 - Transfer the seared or raw chicken to the slow cooker base.
04 - In a mixing bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, minced garlic, grated ginger, and sesame oil if using.
05 - Pour the teriyaki sauce over the chicken. Cover and cook on low for 4 to 5 hours until the chicken is tender and fully cooked.
06 - About 30 minutes before serving, whisk cornstarch with cold water until smooth. Stir the mixture into the slow cooker, cover, and cook on high for 20 to 30 minutes until the sauce thickens.
07 - While the sauce thickens, cook jasmine or long-grain white rice according to package instructions.
08 - Remove chicken from slow cooker, shred or slice it, then return to the thickened sauce and stir to combine.
09 - Plate the teriyaki chicken over steamed rice and garnish with sliced green onions and toasted sesame seeds.
