Juicy Teriyaki Chicken

• Gluten free

• Meat

  • 4 Chicken breasts

• Produce

  • 3 Garlic cloves
  • 1/2 tsp Ginger puree
  • 1 Onion
  • 4 Spring onions

• Condiments

  • 60 ml Runny honey
  • 120 ml Soy sauce

• Pasta & Grains

  • 1 White rice to serve, cooked

• Baking & Spices

  • 3 tbsp Cornflour

• Oils & Vinegars

  • 60 ml Rice vinegar

• Liquids

  • 60 ml Water

Found on threekidsandcountingthepennies.com

Description

Ingredients

• 4 chicken breasts
• 120ml (1/2 cup) soy sauce
• 60ml (1/4 cup) runny honey
• 60ml (1/4 cup) rice vinegar
• 1 onion, chopped
• 3 garlic cloves, finely chopped
• ½ tsp ginger puree
• 60 ml (1/4 cup) warm water
• 3 tbsp cornflour
• 4 spring onions, finely chopped
• fresh coriander, chopped and sesame seeds to serve.
• cooked white rice to serve

Directions

• Place the chicken breasts in slow cooker. In a separate bowl whisk the soy sauce, honey, rice vinegar, onion, garlic, and ginger and add o the chicken breasts.
• Cook on high for 3-4 hours or low for 4-5. Once the chicken is cooked through, remove from the pot with a slotted spoon and shred.
• Mix the cornflour with the water to make a paste, add to the sauce in the slow cook and mix well. Return the chicken to the pot and cook for a further 10 minutes, until the sauce has thickened.
• Serve over the cooked white rice, topped with the spring onions, coriander and sesame seeds.