Name: Teriyaki Chicken Thighs
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 3 pounds boneless skinless chicken thighs -; 3/4 cup sugar -; 3/4 cup reduced-sodium soy sauce -; 1/3 cup cider vinegar -; 1 garlic clove, minced -; 3/4 teaspoon ground ginger -; 1/4 teaspoon pepper -; 4 teaspoons cornstarch -; 4 teaspoons cold water -; Hot cooked rice, optional -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Teriyaki Chicken Thighs

1. 3 pounds boneless skinless chicken thighs -

2. 3/4 cup sugar -

3. 3/4 cup reduced-sodium soy sauce -

4. 1/3 cup cider vinegar -

5. 1 garlic clove, minced -

6. 3/4 teaspoon ground ginger -

7. 1/4 teaspoon pepper -

8. 4 teaspoons cornstarch -

9. 4 teaspoons cold water -

10. Hot cooked rice, optional -

How to cook deliciously - Teriyaki Chicken Thighs

1. Stage

Place the chicken in a 4- or 5-quart slow cooker. In a small bowl, mix together the sugar, soy sauce, vinegar, garlic, ginger and pepper, then pour the sauce over the chicken.

2. Stage

Cook the chicken, covered, on low for four to five hours or until it's tender. Once the chicken has cooked, remove it to a serving platter and keep it warm, reserving the cooking juices.

3. Stage

Transfer the cooking juices to a small saucepan, skimming off any fat, then bring the juices to a boil.

4. Stage

In a small bowl, mix the cornstarch and cold water, stirring until they blend smoothly. Stir that blend into the cooking juices, return the pan to a boil, and cook and stir for one to two minutes or until the sauce has thickened. Serve the sauce over the chicken, along with rice, if desired.