Teriyaki Chicken Thighs

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3 lbs. boneless skinless chicken thighs

3/4 cup sugar

3/4 cup reduced-sodium soy sauce

1/3 cup cider vinegar

1 garlic clove, minced

3/4 tsp. ground ginger

1/4 tsp. pepper

4 tsp. cornstarch

4 tsp. cold water

hot cooked rice, optional


1. Place chicken in a 4 or 5 quart slow cooker in a small bowl, mix sugar, soy sauce, vinegar, garlic, ginger and pepper, pour over chicken. Cook, covered, on low 4-5 hours or until the chicken is tender.

2. Remove chicken to a serving platter, keep warm. Transfer the cooking juices to a small saucepan, skim fat. Bring cooking juices to a boil. In a small bowl, mix cornstarch and cold water un til smooth, stir in to cooking juices. Return to a boil, cook and stir 1-2 minutes or until thickened. Serve with the chicken and, if desired, hot rice. 5 oz. Cooked Chicken with 1/3 Cup Sauce: Cal 342 Fat 12g ( 3 g sat fat ) Chol 113 mg Sod 958 mg Carb 22g ( 19g sugars, 0 fiber Pro 33g

Bon Appetit!

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