Teriyaki Chicken

2 lbs. boneless skinless chicken thighs
2 tsp. garlic, minced
2 tsp. fresh ginger, minced
1/4 C. honey
1/4 C. brown sugar
1/2 C. low-sodium soy sauce
2 Tbsp. rice vinegar
1 Tbsp. sesame oil
1/4 C. cold water
2 Tbsp. cornstarch
Sesame seeds, optional
Green onions, optional

Place the chicken thighs in the bottom of a slow cooker.

In a small bowl, stir together the garlic, ginger, honey, brown sugar, soy sauce, rice vinegar, and sesame oil. Pour over the chicken.

Cook on high for 3-4 hours or low 6-7 hours.

Remove chicken from the slow cooker and cut/shred into pieces.

Pour the sauce in the slow cooker through a strainer into a saucepan. Bring mixture to a simmer over medium heat.

In a small bowl, mix the cornstarch with the water. Pour mixture into the saucepan. Stir and bring to a boil for a few minutes to thicken.

Pour sauce over chicken and toss to coat. If desired, sprinkle with sesame seeds and green onions when serving. Serve with rice and cooked stir fry vegetables (I like to sauté fresh mushrooms and then add a frozen vegetable mix that includes broccoli, sugar snap peas, green beans, carrots, celery, water chestnuts, onions, and red peppers).