Ingredients
1.5 – 2 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
½ cup soy sauce (low sodium)
¼ cup brown sugar, packed
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 teaspoon grated fresh ginger (or ½ tsp ground)
2 cloves garlic, minced (or 1 tsp garlic powder)
½ teaspoon black pepper
1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional, for thickening)
Sesame seeds
Sliced green onions
Instructions
1. Preheat oven to 375°F (190°C) or prepare slow cooker.
2. Cut chicken into 1-inch pieces.
3. In a medium bowl, whisk soy sauce, brown sugar, rice vinegar, sesame oil, ginger, garlic, and pepper until smooth.
4. Place chicken in baking dish or slow cooker and pour sauce over to coat evenly.
5. For oven: bake 20–25 minutes until chicken is cooked and sauce is bubbling.
6. For slow cooker: cook on low 3–4 hours or high 1.5–2 hours until tender.
7. To thicken sauce, stir in cornstarch slurry and cook an additional 5–10 minutes (oven) or last 30 minutes (slow cooker).
8. Garnish with sesame seeds and green onions before serving.
Notes
Add red pepper flakes or sriracha for a spicy kick.
Stir in bell peppers, snow peas, or mushrooms for extra veggies.
Add pineapple chunks for a tropical twist.
Serve over rice with steamed or roasted vegetables.
Perfect for meal prep — keeps well for several days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Slow cooker or oven baked
- Cuisine: Japanese-inspired
Keywords: teriyaki chicken, dump and go, easy dinner, slow cooker, oven baked, family meal, meal prep