Garlic Scallion Sweet Teriyaki Chicken Bites Tips, FAQ & printable recipe

Tips for success

For the best texture, cut the chicken into uniform, bite-sized cubes. This ensures that all the pieces cook at the same rate and are equally tender. If you prefer larger chunks, that's fine, but adjust the cooking time accordingly – larger pieces may need an extra 30 minutes.

Also, don't skip the garlic cloves – they are a star of this dish. They become sweet and buttery, and you can eat them whole or mash them into the sauce.

The teriyaki glaze is the backbone of this recipe, so choose one you love. If you prefer a more savory flavor, look for a glaze with less sugar or add a splash of low-sodium soy sauce.

You can also add a teaspoon of grated fresh ginger for an extra layer of flavor. For a thicker sauce, you can mix a tablespoon of cornstarch with water and stir it in during the last 30 minutes of cooking.

Variations

• Spicy Teriyaki Chicken: Add 1 teaspoon of sriracha or red pepper flakes to the teriyaki glaze before pouring it over the chicken. The heat will balance the sweetness and give the dish a nice kick. Garnish with extra sesame seeds and sliced chili.
• Pineapple Teriyaki Chicken: Add 1 cup of pineapple chunks (fresh or canned) with the chicken. The pineapple will add a tropical sweetness and the juices will help tenderize the meat. Serve with rice and a sprinkle of green onions.
• Sesame Ginger Teriyaki Chicken: Add 1 tablespoon of freshly grated ginger to the slow cooker along with the chicken. The ginger adds a bright, zesty note that pairs beautifully with the teriyaki glaze. Increase the sesame seeds to 2 tablespoons for extra crunch.
• Vegetable Teriyaki Chicken: Add 2 cups of broccoli florets and 1 sliced red bell pepper to the slow cooker during the last 30 minutes of cooking. This adds color, texture, and nutrition to the dish. The vegetables will be tender-crisp and soak up the sauce.

Storage and make-ahead

Fridge

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water if the sauce has thickened.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot. Add a little water or chicken broth to loosen the sauce if needed.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The chicken will continue to absorb the sauce, so it may become even more flavorful. When reheating, add a splash of water or chicken broth to loosen the sauce. You can also enjoy the leftovers cold, sliced over a salad.

You can assemble the entire dish in the slow cooker insert the night before, cover, and refrigerate. In the morning, simply place the insert in the slow cooker and cook on low for 4 hours.

If you do this, you may need to add a little extra cooking time since the ingredients will be cold. This is a great make-ahead option for busy weeknights.

Serving ideas

Serve the teriyaki chicken over steamed jasmine rice to soak up the delicious sauce. The rice also helps balance the sweetness of the glaze. For a complete meal, add a side of steamed broccoli or a simple green salad. The dish is also delicious with noodles or quinoa.

For a low-carb option, serve the chicken over cauliflower rice or zucchini noodles. The garlic cloves are a delightful surprise – they are soft, sweet, and spreadable.

You can also top the dish with extra sesame seeds and sliced scallions for a fresh, crunchy finish. This makes a satisfying dinner that's sure to become a family favorite.

Frequently asked questions

Recipe card

Garlic Scallion Sweet Teriyaki Chicken Bites

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 2 lb boneless, skinless chicken breasts, cut into bite-sized cubes
• 12 cloves peeled whole garlic cloves
• 4 scallions, sliced (white and green parts separated)
• 1 cup teriyaki glaze
• 1 tbsp toasted sesame seeds
• Steamed white jasmine rice, for serving

Instructions

1. Place the cubed chicken breasts in the bottom of a 6-quart slow cooker in an even layer. Scatter the whole garlic cloves and the white parts of the sliced scallions over the chicken. Reserve the green scallion parts for serving.
2. Pour the teriyaki glaze evenly over the chicken, garlic, and scallions. Sprinkle the toasted sesame seeds on top. Do not stir – the glaze will create a flavorful sauce as the chicken cooks.
3. Cover the slow cooker and cook on low for 4 hours, or until the chicken is cooked through and tender. The garlic cloves should be soft and sweet. Do not lift the lid during the first 3 hours to keep the heat inside.
4. Once the chicken is cooked through, taste the sauce and season with salt if needed. Serve the chicken and garlic over steamed jasmine rice, spooning extra glaze on top. Garnish with the reserved green scallion slices.

Contains: gluten, soy, sesame

Estimated nutrition per serving

Calories

380

Protein

38 g

Carbohydrates

32 g

Fat

10 g

Automatic estimate from the ingredient list, not laboratory-verified.