# What You'll Need:
→ 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)
→ For Serving
13 - 2 cups uncooked jasmine or long-grain white rice
14 - 2 green onions, sliced
15 - 1 tablespoon toasted sesame seeds
# Steps to Follow:
01 - Season both sides of the chicken breasts or thighs with salt and pepper.
02 - Heat vegetable oil in a skillet over medium-high heat and sear chicken 2–3 minutes per side until lightly browned, enhancing flavor.
03 - Transfer seared chicken to the slow cooker.
04 - Whisk together soy sauce, honey, brown sugar, rice vinegar, garlic, ginger, and sesame oil if using; pour mixture over chicken.
05 - Cover and cook on low heat for 4 to 5 hours until chicken is tender and fully cooked.
06 - About 30 minutes before serving, combine cornstarch and cold water until smooth, then stir into the slow cooker.
07 - Cover and cook on high for 20 to 30 minutes until sauce thickens.
08 - Cook jasmine or long-grain rice according to package instructions.
09 - Remove chicken from slow cooker, shred or slice it, then return to sauce and mix thoroughly.
10 - Serve the teriyaki chicken over steamed rice and garnish with sliced green onions and toasted sesame seeds.
