Simple Dump and Go Teriyaki Chicken

$- 1 pound boneless, skinless chicken thighs or breasts - 1 cup teriyaki sauce (store-bought or homemade) - 1 tablespoon fresh ginger, grated - 3 cloves garlic, minced - 1 cup broccoli florets - 1 cup bell peppers, sliced (red, yellow, or both) - 1 tablespoon sesame oil - 2 green onions, chopped (for garnish) - Sesame seeds (for garnish) - Steamed rice or quinoa (for serving) Gather these ingredients for a quick and easy meal. The chicken gives you a great base. The teriyaki sauce adds a sweet and salty flavor. Ginger and garlic bring warmth to the dish. The broccoli and bell peppers add color and crunch. For garnishes, sesame oil adds richness. Green onions give a fresh taste. Sesame seeds are fun and add a bit of crunch. Serve it all over warm rice or quinoa for a complete meal. This mix of ingredients makes the dish simple yet packed with flavor. {{ingredient_image_1}} Start by placing the boneless chicken thighs or breasts in your slow cooker. This is the base of your teriyaki chicken. Make sure to spread them out so they cook evenly. Next, pour the teriyaki sauce over the chicken. This sauce is sweet and savory, coating the chicken well. Then, sprinkle the grated ginger and minced garlic on top for extra flavor. These aromatics bring warmth and depth to the dish. Now, it’s time to mix in the vegetables. Add the broccoli florets and sliced bell peppers around the chicken. This adds color and nutrition to your meal. Make sure the veggies are distributed evenly for the best taste. Then, drizzle the sesame oil on top. This gives a rich flavor that pairs perfectly with the teriyaki sauce. Cover your slow cooker and set it to cook. You can choose low for 4 hours or high for 2 hours. The chicken will become tender and soak up all the tasty sauce. Once the chicken is cooked, use two forks to shred it right in the sauce. It should fall apart easily. Serve the teriyaki chicken and vegetables over a bed of steamed rice or quinoa. For the final touch, top with chopped green onions and a sprinkle of sesame seeds. This adds crunch and freshness to your dish. Enjoy your easy and flavorful meal! To ensure even cooking, spread the chicken in a single layer. This helps all pieces heat up the same way. When using a slow cooker, I recommend cooking on low for 4 hours. If you’re in a rush, use high for 2 hours. Always check that the chicken reaches 165°F before serving. You can make teriyaki sauce at home if you want a fresh taste. Mix soy sauce, brown sugar, ginger, and garlic. For veggies, feel free to swap broccoli and bell peppers. Snap peas, carrots, or zucchini work well too. You can also use chicken breast if you prefer a leaner protein. Want more flavor? Try adding a pinch of red pepper flakes for heat. A splash of rice vinegar can add a nice zing. If you love sesame flavor, toss in some sesame seeds while cooking. You can also drizzle more sesame oil before serving for extra richness. Pro Tips Use Fresh Ingredients: Using fresh ginger and garlic will enhance the flavor of your teriyaki chicken, making it more aromatic and delicious. Customize Your Vegetables: Feel free to mix and match your favorite vegetables such as snap peas, carrots, or zucchini for added color and nutrition. Let it Rest: After shredding the chicken, let it sit in the sauce for a few minutes before serving to absorb more flavor. Meal Prep Friendly: This recipe is perfect for meal prepping. Just double the ingredients and portion them out for easy lunches throughout the week. {{image_2}} To make teriyaki chicken in an Instant Pot, you need to adjust the cooking time. Start by placing the chicken in the pot. Pour the teriyaki sauce over the chicken. Add the ginger and garlic. Mix in the broccoli and bell peppers. Drizzle the sesame oil on top. Set the Instant Pot to cook for 10 minutes on high pressure. Once it is done, let it release pressure naturally for 5 minutes. Then, do a quick release. Shred the chicken and serve it over rice or quinoa. This method cuts down cooking time while keeping the flavors rich. If you want a low-carb meal, swap steamed rice with cauliflower rice. Cauliflower rice is easy to make. Just pulse cauliflower florets in a food processor until they look like rice. Sauté it in a pan for a few minutes until tender. Then, serve the teriyaki chicken on top. This option is healthy and still very tasty. For a gluten-free version, look for gluten-free teriyaki sauce. Many brands offer gluten-free options. You can also make your own sauce. Mix soy sauce, honey, ginger, and garlic. This way, you control the ingredients. Serve the chicken with gluten-free rice or quinoa. Enjoy the flavors without worrying about gluten. To keep your teriyaki chicken fresh, follow these steps: - Cool it first: Let the chicken cool at room temperature for about 30 minutes. - Use airtight containers: Store the chicken in airtight containers. This prevents moisture loss. - Refrigerate: Place the containers in the fridge. It helps keep the chicken safe to eat. When you want to enjoy your leftovers, here’s how to reheat: - Microwave: Place the chicken in a microwave-safe dish. Cover it with a damp paper towel. Heat for 1-2 minutes. Stir halfway for even warmth. - Stovetop: Heat in a pan over low heat. Add a splash of water or sauce to keep it moist. Stir often to prevent sticking. The teriyaki chicken stays fresh for: - In the fridge: About 3-4 days. - In the freezer: Up to 3 months. Label your containers with the date. This helps you keep track of freshness. Yes, you can use frozen chicken. Just add a bit more time to cook. If you use frozen chicken, it’s best to cook on high for about 3-4 hours. This helps the chicken cook through safely. Make sure the chicken reaches 165°F for safe eating. To make it less spicy, skip the fresh ginger. You can also use less teriyaki sauce to lower the heat. Adding more veggies like bell peppers can help balance the flavor. You might try a sweet teriyaki sauce if you like it mild and sweet. Teriyaki chicken pairs well with several sides. Steamed rice or quinoa is great to soak up the sauce. You can also serve it with a fresh salad or sautéed vegetables. Adding some edamame or a simple cucumber salad makes a nice touch, too! This blog post covered making teriyaki chicken in a slow cooker. We explored the main ingredients, including chicken, teriyaki sauce, and fresh veggies. We outlined step-by-step instructions for preparing and cooking the dish. Tips for customization and variations, such as Instant Pot options, were also shared. In conclusion, this dish is simple, delicious, and versatile. Enjoy a hearty meal that suits your taste and cooking style.$

Simple Dump and Go Teriyaki Chicken

A quick and easy teriyaki chicken recipe made in a slow cooker, perfect for busy weeknights.

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Prep Time 10

Cook Time 4

Total Time 4 10

Course Main Course

Cuisine Asian

Servings 4

Calories 350 kcal

Ingredients

1 pound boneless, skinless chicken thighs or breasts
1 cup teriyaki sauce
1 tablespoon fresh ginger, grated
3 cloves garlic, minced
1 cup broccoli florets
1 cup bell peppers, sliced
1 tablespoon sesame oil
2 green onions chopped (for garnish)
1 tablespoon sesame seeds (for garnish)
1 serving steamed rice or quinoa (for serving)

Instructions

Place the boneless chicken thighs or breasts in a slow cooker.
Pour the teriyaki sauce over the chicken, ensuring it’s well coated.
Sprinkle the grated ginger and minced garlic on top of the chicken.
Add the broccoli florets and sliced bell peppers, distributing them evenly around the chicken.
Drizzle the sesame oil on top for added flavor and richness.
Cover the slow cooker and set it to low for 4 hours or high for 2 hours, until the chicken is cooked through and tender.
Once cooked, use two forks to shred the chicken right in the sauce.
Spoon the teriyaki chicken and vegetables over a bed of steamed rice or quinoa.
Top with chopped green onions and a sprinkle of sesame seeds for an extra crunch.

Notes

Serve with steamed rice or quinoa for a complete meal.

Keyword chicken, dinner, easy, slow cooker, teriyaki