I have been on a bit of an Asian flavor kick lately and since I make sure I always have gluten free soy sauce it makes it easy.
For this Teriyaki Chicken here is hat you will need…
3-4 pounds boneless skinless chicken thighs (breast would work too)
3/4 cup sugar
3/4 cup soy sauce- gluten free
6 tablespoons cinder vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon ground pepper
2 tablespoons corn starch
2 tablespoons water
Prepared white or brown rice for however maybe people you are cooking for
Place your chicken in the crockpot.
In a bowl mix the sugar, soy sauce, vinegar, ginger, garlic and pepper.
Pour the mixture over the chicken and cook on low for 4-5 hours or until chicken is tender.
I was running a little behind the day I made this so I cooked the chicken for 1 hour on high then switched to low for 2- 2 1/2 more hours and it was cooked perfectly.
Once chicken is cooked move to a platter and keep warm- I covered mine with foil.
Take the liquid from the crockpot and move to a small sauce pan.
Cook on medium-high heat.
Mix cornstarch and water together and while whisking slowly drizzle the cornstarch and water mixture in.
As you continue to cook you will see the sauce thicken- about 3-5 minutes.
Pour sauce back over the chicken and serve with rice.