Agave Teriyaki Chicken

This dish was prepared for the subreddit, /r/52weeksofcooking, where the theme was “Japanese” and my second theme was “slow cooker”. I know I have said this before but I have always thought of my slow cooker and my lazy box that produces delicious food. I really wish I was not home while this cooked though because it made my house smell delicious which ended up making me hungry all damn day. That being said, this was incredibly easy and is a great weeknight meal, just set it, make some rice, and enjoy.

While this was pretty good, it needed a little something extra. I ended up adding some table salt and hot sauce which made it a lot better.

You could use pretty much use any chicken parts that you like since it gets shredded anyway. I ended up using a chicken breast and skinless, bone-in thighs because it is what I had in my kitchen.

I very rarely cook with honey so I used Agave Nectar but you could easily substitute it with honey.

  • Servings: 4-serving
  • Difficulty: easy
  • Print

Summary

  • Cuisine: japanese
  • Course: entrée
  • Preparation Time: 15 mins
  • Cooking Time: 300 mins

Ingredients

2 lbs Chikcen Pieces
1/8 Cup Sake
1/8 Cup Mirin
1/4 Cup Soy Sauce
3 Tablespoons Agave Nectar
2 Cloves Garlic
1/2 teaspoon Freshly Ground Black Pepper (or more to taste)
2 inches Fresh Ginger
1 1/2 Tablespoons Corn Starch
1 Cup Jasmine Rice
2 Green Onions
Sesame Seeds for Garnish
to taste Salt
to taste Hot Sauce

Steps

  1. Mince the Garlic.
  2. In your slow cooker, combine the Chicken, Sake, Mirin, Soy Sauce, Agave Nectar, and minced Garlic.
  3. Peel the Ginger and grate directly into the slow cooker.
  4. Add Black Pepper to taste.
  5. Turn the slow cooker on high for 4 1/2 hours.
  6. When the Chicken is done cooking, remove the Chicken, shred with 2 forks, and set aside.
  7. Pour the cooking liquid into a small pot and heat to a rolling boil over medium heat.
  8. Meanwhile, combine 1/8 cup Warm Water and Corn Starch in a small bowl.
  9. Stir in the Corn Starch mixture to the reserved liquid.
  10. Turn the heat to medium-low and cook until thickened, whisking occasionally (about 3 minutes).
  11. Add the Chicken and sauce back to the slow cooker, stir well, and turn on warm while you make the Rice.
  12. Add the Jasmine Rice, 2 cups of water, and salt to taste to a small pot.
  13. Bring to a boil over high heat. Cover and continue to simmer over low heat until the water is absorbed (15 – 20 minutes).
  14. Flush the Rice with a fork, cover, remove from heat, and set aside for 5 minutes.
  15. After 5 minutes, chop the Green Onions.
  16. Serve Chicken over Rice and topped with Green Onions, Sesame Seeds, and more salt and hot sauce if desired.

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