I must be on a Asian takeout kick, I feel like this is the 30th recipe I have posted that is a make at home take on Asian food. But really I never tire of them. If you keep a few key ingredients on hand you can make these types of meals in a flash, well a flash after letting it cook in the crockpot all day.
I used to purchase those frozen kits for easy Asian food at home, but not anymore. I don’t even want to see the ingredient lists on one of those anymore.
You could substitute boneless chicken thighs if you are more of a dark meat fan, but usually I can only get away with using dark meat in casseroles.
Serve the chicken over rice, you don’t want any of that delicious, sticky sauce going to waste. And because we are all trying to be healthier this time of year make sure to serve lots of fresh stir fried vegetables on the side.
- 2 lbs boneless chicken breasts
- ½ cup sugar
- ½ cup soy sauce
- 3 tablespoons cider vinegar
- ½ teaspoon ground ginger
- 1 clove minced garlic
- ⅛ teaspoon pepper
- 2 teaspoons cornstarch
- 2 teaspoons water
- Place chicken in the crockpot.
- In a medium bowl combine sugar, soy sauce, vinegar, ginger, garlic, and pepper. Pour over chicken and cook on low 4-5 hours.
- Remove chicken from slow cooker, chop into cubes, and set aside.
- Strain the cooking liquid into a skillet and bring to a boil.
- In a small bowl whisk cornstarch and water until combined.
- Slowly add cornstarch mixture to boiling liquid and reduce to a simmer. Allow sauce to thicken for 2-3 minutes then toss the chicken back in.
- Coat chicken with sauce and let heat through.
Adapted from Lake Lure Cottage Kitchen
It’s official, I have GOT to get a crock pot. This is too amazing to pass up!
I do love my crockpot, great for an easy dinner. Most are relatively cheap too!
This sounds great — but what should I do if the chicken I have is already cubed? Will cooking it this long ruin it?
Hmm.. you probably don’t want to cook it as long. You might also considering just cooking it on the stove top similar to my bourbon chicken http://www.supperforasteal.com/bourbon-chicken/
Thanks, I’ll try that!
Please let me know how it turns out! I think it should work well.
Oooh I love teriyaki!
Made this last night for dinner! This is a favorite with my family now! will be a keeper in my recipes. Would not change anything about the recipe super Yummy!!!!
Thanks
Is there any variation to cooking it on high?? Quicker perhaps??
I haven’t tried cooking on high, but generally it is about half the time. You could also just cube and cook the chicken and make the sauce in a pan.
I made this today and it was delicious, awesome flavour! I sprayed my crockpot before hand so there were zero sticking issues and my crockpot cleaned up like a breeze. I also only cooked it for about 3 1/4 hours as the chicken was more than done. Next time I think I’ll use thighs as as much as I prefer white meat, it is definitely drier than dark meat, which everyone knows. Flavour was amazing though!
So smart of you to spray the crockpot. I always forget, until after I have dumped all the food into it… Glad you liked it. I’m sure thighs would be so much better, but my husband pretty much refuses to eat them.
Thanks so much for posting this recipe! It was not only delicious, but so easy to make!
Perfect, thanks!
This was amazing and so simple! My chicken ended up shredding but it was still delicious! Just ate the leftovers for lunch and I wish I had more right now!
Thanks Kim! I do remember having to be very careful with it, but shredded or chunks both taste great
This was way to easy and the yummiest!