Teriyaki Chicken Sliders

Doug had an Asian-food themed potluck with the Scouts, so I helped him make Teriyaki Chicken Sliders.

The sliders were mini versions of tmy Soft Sourdough Dinner Rolls - I made up 32 small ones that I cooked on a sheet pan. (Maybe I will make 30 next time, in a 5 x 6 pattern)

 

Ingredients:

• 1 tablespoon (7g) cornstarch
• 1 tablespoon (15ml) room temperature water
• 3 Tablespoons (50g) brown sugar
• 1/4 cup (85g) honey
• 1/2 cup (120ml) soy sauce
• 1/4 cup (60ml) vinegar (either rice wine or apple cider is great)
• 2 teaspoons minced garlic
• 1 – 2 teaspoons minced fresh ginger (or 1/2 teaspoon ground ginger)
• 1/2 medium onion, chopped
• 4 boneless skinless chicken breasts (about 1.5 – 2 lbs total)
• optional for serving: sesame seeds and chopped scallion

 

Instructions:

1. Stir the cornstarch and water together in a small bowl until combined, then pour into a medium saucepan over low-medium heat. 
2. Add the brown sugar, honey, soy sauce, vinegar, garlic, and ginger. Allow to simmer while whisking occasionally. 
3. Bring to a boil and allow to boil for 1 minute, then remove from heat.
4. Place chopped onion and chicken into a 4 quart or larger slow cooker. Pour teriyaki sauce on top. Cook on high for 3 hours or on low for 5 hours.
5. Remove the chicken from the pot, shred using 2 forks. Place back into the slow cooker and stir to combine. Cook for 1 more hour on low, stirring occasionally.
6. Garnish with sesame seeds and scallion, if desired,
7. Pile onto slider rolls and enjoy sandwich style.
   

 

Carole's Notes:

We liked this! We used a full recipe of rolls for sliders the potluck, and doubled the teriyaki chicken recipe.

The recipe is adapted from https://sallysbakingaddiction.com/slow-cooker-honey-teriyaki-chicken/