# Components:
→ 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)
→ Serving
13 - 2 cups uncooked jasmine or long-grain white rice
14 - 2 green onions, thinly sliced
15 - 1 tablespoon toasted sesame seeds
# Directions:
01 - Season chicken breasts or thighs evenly with salt and pepper on both sides.
02 - Heat vegetable oil in a skillet over medium-high heat and sear chicken for 2 to 3 minutes per side until lightly browned to enhance flavor.
03 - Place the seasoned or seared chicken in the slow cooker.
04 - Whisk together soy sauce, honey, brown sugar, rice vinegar, minced garlic, grated ginger, and sesame oil, if using.
05 - Pour the prepared sauce over the chicken, cover slow cooker, and cook on low for 4 to 5 hours until chicken is tender and fully cooked.
06 - About 30 minutes before serving, mix cornstarch with cold water until smooth, stir into slow cooker, then cover and cook on high for 20 to 30 minutes until sauce thickens.
07 - Cook jasmine or long-grain white rice according to package instructions until fluffy.
08 - Remove chicken, shred or slice it, return to the thickened sauce, and stir gently to coat. Serve chicken over steamed rice, garnished with sliced green onions and toasted sesame seeds.
