This one makes a great sauce and can be served as a burger or as part of a teriyaki chicken bowl over rice and some veggies. Its pretty versatile which is why I like making it. You can make it one night and have it 3 different ways for the next 3 nights. The image to the left is my sandwich version, I’ve also used it in bowls and omelets or over some fried saimin. Use your imagination and have fun with the dish.
4-6 pieces chicken thighs, boneless*
1 Cup Edie’s Sweet Teriyaki Sauce recipe (marinade version)
1 T cornstarch
Ground black pepper
Crushed red peppers
2 medium onions halved & sliced
shredded iceberg or romaine lettuce
Place chicken on the bottom of a small slow cooker. Sprinkle black pepper and crushed peppers to your taste.
Mix cornstarch in with sweet teriyaki sauce until fully dissolved and pour over chicken.
Place sliced onions on top of chicken, cover and let cook on low for 4-5 hours, high for 2-3 hours. Sauce should thicken. If sauce becomes too thick you can add a little water.
Once done, pull apart chicken into pieces or slightly shredded and serve on bun or over rice.
To arrange sandwich: Spread a thin layer of mayo onto your bun.
Using tongs, remove some of the chicken and place it onto the bottom bun. Top with lettuce and bun top. You can add additional toppings to make it even more filling. You can also toast the bun a little. Serve with raw carrot sicks and broccoli florets for a healthy meal for the kids.
*can use bone in thighs, just remember to de-bone before severing