2 boneless skinless chicken breasts, pounded to 1/2″ thick, sliced in 1/2″ strips. 2 cups broccoli florets. 2 tbsp. sesame oil, divided (or olive oil)
Instructions. Add the chicken to the bottom of the slow cooker. In a medium bowl, whisk together the soy sauce, chicken broth, rice vinegar, honey, garlic, and ginger. Pour the mixture on top of the chicken breasts. Cover the slow cooker and cook on HIGH for 4-5 hours or LOW for 2-3 hours.
Make sauce. In a pan on medium heat sautée the chicken and oil until cooked through. Chicken should be at 160 BEFORE adding in sauce (4-8 minutes) Add the prepared sauce to the chicken and continue cooking until the sauce has stuck to and glazed all the chicken (2-3 minutes) Season with salt and pepper to taste. Sauté the chicken over high heat until golden brown on the first side. (It should take 2-4 minutes.) When the first side is done, flip over the chicken to brown the other side. (It should take 2-4 minutes.) Turn off the heat and remove the cooked chicken to a serving platter, leaving the pan juices in your skillet.
Heat up a large pan to a medium/high heat and sauté the mushrooms and onions until the onions are translucent. (Photo 1) Add the rest of the veggies and sauté for about 5 minutes. (Photo 2) While the veggies are cooking, make the teriyaki sauce. Mix the soy sauce, water, mirin, honey, garlic and ginger. (Photo 3)
Instructions. Cook rice according to instructions on packaging. Steam broccoli. Season chicken pieces with salt and pepper and place in large non stick skillet. Cook until done, stirring often. In a small bowl or a measuring cup, combine brown sugar, soy sauce, ginger, garlic, vinegar and cornstarch.

Trim excess fat from the chicken thighs and cut into 1-inch cubes. In a medium bowl, whisk the sauce ingredients. Add the oil to a large skillet over medium-high heat. Add in the chicken and sauté until the surface turns white. Add in the sauce ingredients and cook until the sauce thickens and glazes the chicken.

Instructions. Slice the chicken breasts into 1cm strips. Combine the teriyaki sauce ingredients and whisk together. Heat a drizzle of oil in a large frying pan over a medium heat. When the oil is hot, add the chicken strips and fry until brown on each side.
STEP 1. In a medium bowl or large measuring cup, whisk together the ingredients for the teriyaki sauce. STEP 2. Place the chicken chunks in the bottom of the pressure cooker insert, pouring the sauce over the top of the chicken chunks. STEP 3. Place the lid on the pot and lock it in place. Cook on high pressure for 0 minute.
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    • shredded teriyaki chicken recipe