The Hippo


May 26, 2020








 Slow cooker honey teriyaki chicken

Recipe courtesy of The Recipe Critic
4 boneless chicken breasts, about 2 pounds
½ cup soy sauce
½ cup honey
¼ cup rice wine vinegar
¼ cup onion, chopped
2 garlic cloves, minced
¼ teaspoon pepper
¾ teaspoon ground ginger
¼ cup water 
3 tablespoons cornstarch
Optional garnish: green onions, sesame seeds
Spray your slow cooker with cooking spray and place the chicken breasts in the bottom. In a small bowl whisk the soy sauce, honey, rice wine vinegar, onion, garlic, pepper and ginger. Pour over the chicken breasts. Cook on high for 3-4 hours or low for 4-5 hours or until chicken is cooked through (time will vary depending on slow cooker; check frequently to prevent drying out the chicken). Once the chicken is cooked, remove with a slotted spoon and shred or slice on a plate. Pour the sauce into a medium sauce pan. In a small bowl, whisk together the water and cornstarch. Slowly whisk into the sauce on medium high heat. Continue to whisk and let it boil until the honey teriyaki sauce starts to thicken, about 2 minutes. Add the chicken back to the slow cooker and pour the sauce on top, stirring to coat. Serve over rice and garnish if desired.

Honey Teriyaki Chicken


 I took one bite of chicken made from this recipe and swore I’d never order Chinese takeout again. This recipe combines the sweetness of sesame chicken with a little bit of the kick from General Tso chicken and the salty goodness I associate with my favorite takeout. Served over rice, this chicken is the perfect no-fuss meal for a night when even ordering takeout seems like a lot of work.

This slow-cooker chicken is simple and pantry-friendly. I was able to substitute for ingredients I didn’t have, which made it possible to make dinner despite my bare pantry. Tossing everything in the slow cooker, my favorite winter-weather kitchen helper, made meal prep so simple I almost felt guilty accepting my husband’s compliments on the dish — almost. 
The 1-to-1 ratio of soy sauce and honey provides a good base for the sauce: It’s neither too sweet nor too salty but packs enough flavor to layer on top more distinct ingredients like the ground ginger. I’ve started keeping ginger in my freezer, taking it out and grating it whenever a recipe dictates. It’s saved me a lot of headache — I no longer skip recipes because I don’t have ginger on hand — and money, as I’m not throwing out ginger that has started to go bad. 
There wasn’t rice wine vinegar or an onion to be found anywhere in my pantry, but apple cider vinegar and dried minced onion still relayed the flavors. A pinch of pepper rounded out the ingredients added to the chicken in my slow cooker before I set the heat and walked away. After a few hours of cooking, the chicken was ready to be sliced, and the juices poured into a sauce pan. I added the cornstarch and water mixture to the sauce, which thickened up quickly. Once poured back on top of the chicken, the sauce coated every piece of meat and provided that sticky, saucy goodness I associate with my go-to takeout dishes like sesame chicken. 
A bit of freshness from some chopped scallions and a sprinkle of sesame seeds prevented the dish from being too sweet while adding some much-needed texture. Each bite of chicken conveyed the simple blend of ingredients that combined to form a noteworthy dish that was prepared in an otherwise unremarkable way. This dish was simple, pantry-friendly cooking at its finest, and will be making its way back to my dinner table soon. 
— Lauren Mifsud 

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