SLOW COOKER TERIYAKI CHICKEN
Serves 4
Prep time: 15 mins
Cook time: 4 hours
Ingredients:
1 tablespoon of olive oil
10 chicken drumsticks (or 6x chicken thighs)
3 garlic cloves, roughly chopped
2 inch piece of ginger, grated
2 bunches of bok choy, roughly chopped
1 bunch broccolini, roughly chopped
4 spring onion, finely sliced
1 tablespoon of sesame seeds
White or brown rice (to serve)
Sauce
1/3 cup light soy sauce
2 tablespoons of honey
2 tablespoons of rice wine vinegar
1 tablespoon of sesame oil
1 tablespoon of brown sugar
1/4 cup of chicken stock
1 teaspoon of corn flour
Method:
To make the sauce, combine all ingredients and mix well. Set aside.
Heat the olive oil in a large frying pan on high heat. Sear the drumsticks (or thighs) until golden on each side (about 2 mins each side). Remove and place in the slow cooker.
Turn the heat down to medium and add a little more olive oil to the frying pan and cook the garlic and ginger for approx. 3 mins, stirring so it doesn’t burn. Add the sauce and combine. Pour into the slow cooker.
Cover the slow cooker with a lid and cook on high for 3 hours or until the chicken is nice and tender and the sauce has thickened up. Don’t let it cook too long or the chicken will start to fall off the bone. In the last 20 minutes, add the bok choy and broccolini and replace the lid.
To serve: Add rice to bowls and top with the chicken and greens. Sprinkle with some sesame seeds and sliced spring onion.
Tip: You can do this recipe in a casserole pot in the oven. Cook for 2 hours on 170 degrees until chicken is tender. Add the greens for the last 20 minutes.
You can use chicken thighs, just cut them into large pieces. It will take longer to cook – allow 4 hours on high in the slow cooker.