I love Japanese food, more specifically I love teriyaki chicken rice bowls with sticky rice, like the ones you get at the mall. Sadly, I haven’t been able to find any good rice bowls meeting this criteria since I lived in Arizona, crazy huh? I haven’t tried my hand at sticky rice yet come to think of it, I honestly hadn’t even thought about doing it until now actually! I always just out of habit buy brown rice, and we don’t have a rice cooker, so boiled brown rice is always just my go-to. It’s healthier and tastes great to me, however now I’m intrigued, so watch for a sticky rice post in the future though 😉 I serve this dish over rice and veggies on the side and it’s very good, PlUS it’s a slow cooker recipe, Cha-Ching!
– 2 pounds, boneless, skinless chicken breasts (can just throw them in frozen also)
– 1/2 cup sugar
– 1/2 cup soy sauce
– 3 tbsp. Apple cider vinegar
– 1/2 tsp. ground ginger
– 1 clove garlic, minced
– 1/8 tsp. pepper
– 3-4 tsp. cornstarch
– 3 tsp. water
Place chicken in your crockpot. In a medium bowl, combine sugar, soy sauce, vinegar, ginger, garlic, and pepper. Pour straight on top of chicken and cook on low 4-5 hours, it will be closer to the 5 hour mark if you use frozen breasts.
Once done cooking, remove the chicken to a clean surface and chop/shred it, set aside.
Pour the leftover sauce from the crockpot into a large sauce pan and bring to a boil. In a ramekin, whisk the cornstarch and water together until fully incorporated. Slowly add the cornstarch/ water mixture to boiling liquid and reduce to simmer. Allow sauce to thicken for 4-5 minutes, then toss the chicken into the sauce to coat and heat through. Serve over rice and veggies.
The sauce should be thicker after a few minutes, if it’s still not thickening up, you can add some cornstarch directly to the sauce, just make sure to whisk it in very well.
Well aren’t you a delicious sight for sore eyes 🙂