Teriyaki Chicken and Rice
Ingreadient
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1/2 cup soy sauce
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1/4 cup brown sugar
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1 teaspoon freshly grated ginger root
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2 teaspoons minced garlic
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3 tablespoons honey
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1 1/2 tablespoons rice vinegar
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2 teaspoons sesame oil
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1 (8-ounce) can pineapple chunks in juice
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2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
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1 1/2 tablespoons cornstarch
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1/4 cup water
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2 packs pre-cooked rice
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1/2 bunch green onions, thinly sliced
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sesame seeds (optional)
Direction
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Combine soy sauce, brown sugar, ginger, garlic, honey, rice vinegar, and sesame oil in a slow cooker and whisk to combine. Add pineapple with juice and chicken and stir to coat. Cover and cook on High for 2 1/2 to 3 hours.
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Whisk cornstarch and cold water together in a small bowl and stir into slow cooker.
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Microwave rice packets for 1 minute each to loosen rice slightly and stir rice into chicken mixture. Cover and cook on High 30 minutes.
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Top with green onions and sprinkle with sesame seeds to serve.
