Teriyaki Chicken Thighs

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Ingredients

• 3 pounds 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 teaspoon ground ginger
• 1/4 teaspoon pepper
• 4 teaspoons cornstarch
• 4 teaspoons cold water
• Hot cooked rice, optional

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Directions

1. Place chicken in a 4- or 5-qt. 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 chicken is tender.
2. Remove chicken to a serving platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring cooking juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve with chicken and, if desired, rice.

Recipe source: tasteofhome

source https://www.abellkitchen.com/2018/11/teriyaki-chicken-thighs.html

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