Can I use chicken breast instead of chicken thighs?

Yes, you can use chicken breast for Teriyaki Chicken Over Rice. However, chicken thighs stay juicier during slow cooking. If you use breast meat, check it closer to the 4 to 5 hour mark to prevent it from drying out.

Can I make Teriyaki Chicken Over Rice without a slow cooker?

Yes. You can simmer the chicken and sauce in a covered skillet over medium low heat for about 25 to 30 minutes. Once the chicken cooks through, remove it, thicken the sauce with the cornstarch slurry, then return the chicken to coat.

How do I make the sauce thicker?

If the sauce feels too thin, let it cook uncovered a few extra minutes after adding the slurry. Stir occasionally. The sauce will continue to reduce and turn glossy as it heats.

Is Teriyaki Chicken Over Rice good for meal prep?

Absolutely. Teriyaki Chicken Over Rice reheats very well and holds its flavor for several days. Store it in individual containers with rice and vegetables for quick lunches.

Can I add vegetables directly to the slow cooker?

Yes, but add firmer vegetables like carrots or broccoli during the last hour of cooking. This keeps them from becoming too soft.

Teriyaki Chicken Over Rice That Tastes Better Than Takeout

Description

Teriyaki Chicken Over Rice is a slow cooker favorite made with tender chicken thighs simmered in a rich sweet and savory teriyaki sauce. Better than takeout and perfect for easy family dinners or meal prep.

Ingredients

2 lbs boneless skinless chicken thighs

1 cup low sodium soy sauce

1/2 cup brown sugar

1/4 cup honey

3 cloves garlic, minced

1 tablespoon fresh grated ginger

1/2 cup chicken broth

1 tablespoon cornstarch

2 tablespoons water

Cooked white or brown rice for serving

Instructions

1. Place the chicken thighs directly into the slow cooker in an even layer.

2. In a bowl whisk together soy sauce, brown sugar, honey, garlic, ginger, and chicken broth until smooth.

3. Pour the sauce evenly over the chicken making sure each piece is coated.

4. Cover and cook on LOW for 5 to 6 hours until the chicken is tender.

5. Remove the chicken and shred or slice into bite sized pieces.

6. Mix cornstarch and water to create a slurry and stir it into the sauce in the slow cooker.

7. Cook uncovered on HIGH for 10 to 15 minutes until the sauce thickens.

8. Return the chicken to the slow cooker and toss to coat in the thick glossy teriyaki sauce.

9. Serve hot over cooked white or brown rice with extra sauce spooned on top.

Notes

Storage: Store cooled chicken and sauce in airtight containers in the refrigerator for up to 4 days.

Freezing: Freeze the teriyaki chicken without rice for up to 3 months.

Reheating: Warm gently on the stovetop or in the microwave with a splash of water or broth if needed.

Serving ideas: Add steamed broccoli, carrots, or snap peas for a complete rice bowl.

For extra flavor: Top with sesame seeds and sliced green onions before serving.

Prep Time: 10 mins
Cook Time: 6 hrs
Category: Dinner
Method: Slow Cooker
Cuisine: Asian-Inspired, American

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 22g
Sodium: 780mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 32g
Cholesterol: 125mg

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