3teaspoonscornstarch+ 3 teaspoons water, mixed together to make a cornstarch slurry
¼ - ½teaspooncrushed red pepper flakes
1Green onion, chopped, for garnish
Hot cooked rice
Steamed broccoli or stir-fry veggies
Heat oil in skillet over medium-high heat. Add chicken and cook until browned on both sides (doesn’t need to be cooked all the way through). Remove to a plate and cover.
Add the remaining ingredients to the skillet and stir well to combine. Cook over medium heat until it comes to a low boil. Boil for 1 minute. The sauce should be thick enough to coat the back of the spoon.
Stir in chicken and cook for a few more minutes, just until chicken is cooked through.
Garnish with chopped green onion. Serve over cooked rice, with steamed vegetables on the side*.
Veggies: stir-fry veggies could also be added sautéed after step 1, in the skillet, before making the sauce.Slow Cooker: Spray slow cooker with cooking spray and place chicken in the bottom. Stir together the teriyaki sauce ingredients except for the cornstarch slurry. Pour sauce over chicken and cook on LOW for 3-4 hours or until chicken is cooked and shreds easily. Pour the sauce from the slow cooker into a saucepan. Shred the chicken and leave in the pot. Whisk the cornstarch slurry back into the sauce and cook sauce until thickened, then pour over chicken.Instant Pot Chicken Teriyaki BowlsMake Ahead Instructions: make the teriyaki sauce and store in a container in the fridge for 3-5 days. When ready to eat, sauté the chicken, then pour sauce on top and cook until warmed through.Freezing Instructions: make the teriyaki sauce first (step 2), allow to cool and add to a freezer safe container with the raw chicken. Freeze for up to 3 months. Thaw overnight in the refrigerator, then pour into a pan and cook until chicken is cooked through.