PREP10 MinutesCOOKING4 hours
Kcal:257 Kj: 1198Carb:20Protein: 32Fat:5Fibre: 1


  • 720g boneless, skinless chicken breasts
  • 2 tsp. garlic minced
  • 2 tsp. ginger minced
  • 60ml honey
  • 3 tbsp. brown sugar
  • 120ml tamari (or soy sauce)
  • 2 tsp. toasted sesame oil
  • 2 tbsp. rice vinegar
  • 60ml cold water
  • 2 tbsp. cornstarch
  • 1 tbsp. sesame seeds
  • 2 tbsp. sliced shallots, to garnish


  • Place the chicken breasts in a slow cooker.
  • In a small bowl, whisk together the garlic, ginger, honey, brown sugar, soy sauce, sesame oil and rice vinegar. Pour the soy sauce mixture over the chicken.
  • Place the lid on the slow cooked and cook on HIGH for 3-4 hours or LOW for 6-7 hours.
  • Remove the chicken from the slow cooker and shred with two forks.
  • Pour the teriyaki sauce from the slow cooker through a strainer into a saucepan. Place the saucepan on the stove over medium high heat and bring to a simmer.
  • In a small bowl, mix together the cornstarch and water and stir until dissolved. Pour the cornstarch into the pan and bring to a boil. Cook for 1-2 minutes or until the sauce has just thickened.
  • Pour the sauce over the shredded chicken and toss to coat the chicken evenly in the sauce. Sprinkle the chicken with sesame seeds and shallots, and serve.