My husband is not a huge fan of ginger, so I always adjust the amount just a little, to his taste. Personally I don’t think 1 tbsp is too much, at all.

Serve this over rice or noodles and sprinkle some sesame seeds on top, for garnish. If you’d like, you could serve some fresh pineapple slices or steamed broccoli on the side. And you know the proper way of eating this is with chopsticks, right? Haha! I’m not very good with those so I always use a fork!

Ingredients

3 lbs boneless skinless chicken breasts

3/4 cup Kikkoman low sodium soy sauce

1/4 cup + 2 Tbsp apple cider vinegar

1/3 cup packed light-brown sugar

1/4 cup honey

3 Tbsp orange marmalade

1 tbsp finely grated fresh ginger

2 cloves garlic , finely minced

1/2 tsp freshly ground black pepper

1 1/2 Tbsp cold water

1 1/2 Tbsp Argo cornstarch

Cooked long grain white rice , for serving

Sesame seeds , for garnish (optional)

Instructions:

Place chicken in a slow cooker, set aside. In a mixing bowl, whisk together soy sauce, apple cider vinegar, light-brown sugar, honey, orange marmalade, ginger, garlic and pepper. Pour mixture over chicken in slow cooker, cover with lid and cook on low heat 4 – 5 hours. Remove chicken from slow cooker and shred. Strain sauce from slow cooker through a fine mesh strainer into a medium saucepan. In a small mixing bowl whisk together 1 1/2 Tbsp cold water and cornstarch. Pour cornstarch mixture into liquid in saucepan and heat mixture over medium high heat, stirring constantly, until mixture begins to gently boil. Allow mixture to gently boil about 20 seconds until thickened. Return chicken to slow cooker and pour teriyaki sauce from saucepan over chicken. Toss mixture gently to evenly coat. Serve warm over cooked rice garnished with optional sesame seeds and serve with diced fresh pineapple if desired.

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Quick tip: Serve with rice or noodles.