Teriyaki Chicken Recipe
This easy Teriyaki Chicken Recipe will have you dreaming of sticky rice and chopsticks all day long! Packed with protein and smothered with a sticky-sweet glaze, it's the perfect weeknight win! And with just 3 ingredients and 5 minutes of prep, it will be the easiest dinner you'll make all week!
Servings: 4
Ingredients
- 3 lbs. Boneless Skinless Chicken Breast fresh or thawed
- 20 1/2 oz. Kikkoman Teriyaki Sauce (or use a double batch of my deliciously Thick Teriyaki Sauce)
- 1 bunch Green Onions chopped
- 2 tsp. Sesame Seeds (optional)
Instructions
- Gather your ingredients.
- Cook chicken in Crockpot on HIGH for 3 hours or LOW for 6 hours. (covered)
- After 3 hours on HIGH or 6 hours on LOW, drain juices from Crockpot
- Remove chicken from Crockpot, and slice… then transfer back to Crockpot.
- Pour Teriyaki sauce over chicken, and cook on HIGH for 30 more minutes (covered), or until done.
- When ready to serve, garnish with Sesame Seeds and optional chopped Green Onions. ENJOY!!
Notes
Storage Tips: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Instant Pot Instructions:
- Pour half of teriyaki sauce into small bowl, and set aside.
- Pour remaining half of sauce + 1/3 cup water into small bowl, and stir well with spoon.
- Cut chicken into 1″ pieces, place in Instant Pot, and pour sauce/water mixture over chicken. Stir until chicken is well coated.
- Attach lid on Instant pot, select “Meat/Stew” setting, then “High Pressure” setting, and adjust cook time to 6 minutes.
- Once chicken is done cooking, quick release the pressure, remove chicken from Instant Pot and discard juices, and serve over white rice drizzled with remaining thick sauce you had set aside.
