21 Day Fix Slow-Cooker Chicken Teriyaki
Portion Control Containers 
Yields: 4 Servings
Ingredients:
- 1 pound boneless, skinless chicken thighs
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1/2 cup raw honey
- 1/2 cup low-sodium soy sauce
- 1/4 cup seasoned rice wine vinegar
- 1 tablespoon fresh ginger, minced
- 1 teaspoon freshly ground black pepper
- 1/4 cup cold water
- 3 tablespoons cornstarch
- Scallions, chopped
- 2 cups cooked brown rice
Preparation:
Add the chicken thighs to the bottom of your slow-cooker in a single layer.
In a glass bowl, whisk together the garlic, onion, honey, soy sauce, rice wine vinegar, ginger, and black pepper until combined. Pour the mixture on top of the chicken breasts.
Cover slow-cooker, and cook on low for 6-8 hours, or until the chicken is cooked through and shreds easily with a fork.
Remove the chicken with a slotted spoon to a large mixing bowl and shred it using two forks. Transfer the teriyaki sauce from the slow-cooker to a medium saucepan.
Meanwhile in a small glass bowl, whisk together the cold water and cornstarch until the cornstarch is dissolved and no longer lumpy. Pour the cornstarch slurry into the teriyaki sauce mixture, and whisk to combine. Bring the mixture to a boil over medium-high heat, and let it boil for about 1-2 minutes or until thickened.
Serve 4 ounces of chicken over 1/2 cup brown rice and top with 2 1/2 tablespoons of teriyaki sauce and sliced green onions.
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