Scale

2 pounds boneless, skinless chicken thighs

3 garlic cloves, minced

1 large onion, chopped

½ cup honey

½ cup soy sauce

¼ tsp black pepper

¼ cup rice wine vinegar or apple cider vinegar

1 tbsp grated fresh ginger

¼ cup cold water

3 tbsp cornstarch

3 scallions, sliced

1 tbsp toasted sesame seeds

Place the chicken thighs in a slow cooker.
In a small bowl combine the soy sauce, honey, rice wine vinegar, garlic, ginger, onion and black pepper.
Pour the mixture over the chicken.
Cover with a lid and cook on low for 4 ½ – 5 hours.
Remove the chicken from the slow cooker and shred it using two forks.
Transfer the teriyaki sauce from the slow cooker to a saucepan and heat it over medium heat.
In a bowl mix the cornstarch and cold water until combined well.
Pour the cornstarch mixture into the teriyaki sauce and whisk to combine.
Bring the mixture to a boil over medium heat.
Let it boil for about 1-2 minutes or until thickened.
Pour the sauce over the chicken and toss to combine.
Serve with cooked rice, topped with scallions and toasted sesame seeds.