Sweet Teriyaki Mandarin Chicken Bites Step-by-step instructions

Before you start

Before you start, cut the chicken into bite-sized cubes and place them in the slow cooker. Drain the mandarin oranges well so they don't add excess liquid. Grate the fresh ginger—a microplane works best. Measure the teriyaki glaze and have the sesame seeds ready.

If you're serving rice, start it before you begin layering the slow cooker so everything is ready at the same time. There's no need to preheat the slow cooker or brown the chicken—just layer everything in and turn it on.

Instructions

Layer and Cook

1. 1Layer the Ingredients
   Place the cubed chicken breasts in the bottom of a 6-quart slow cooker. Scatter the drained mandarin orange segments and grated ginger over the chicken. Pour the teriyaki glaze evenly over everything, then sprinkle with the sesame seeds.
   Look for The chicken should be mostly covered by the glaze and oranges.
   Tip No need to stir—layering keeps the chicken from drying out.
2. 2Cover and Cook
   Cover the slow cooker with its lid. Cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the chicken is cooked through and tender.
   Look for The sauce will bubble gently around the edges of the pot.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist lifting the lid—each peek adds 20 minutes of cooking time.

At the end of this phase, the slow cooker will be filled with raw chicken, oranges, and glaze. The ingredients should be evenly distributed, and the glaze should coat the chicken pieces.

You'll notice the sweet, gingery aroma of teriyaki as the cooker heats up. The chicken will look pink and raw, but that's expected—it will cook through in the next phase.

Check and Thicken

3. 3Check the Chicken
   After the minimum cooking time, check that the chicken is fully cooked. The internal temperature should read 165°F (74°C) on an instant-read thermometer. The chicken should be tender and easily pull apart with a fork.
   Look for The chicken is opaque and the juices run clear.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the chicken isn't done, continue cooking in 30-minute intervals.
4. 4Thicken the Glaze (Optional)
   If you prefer a thicker glaze, transfer the chicken and oranges to a plate with a slotted spoon. Whisk 2 tablespoons of cornstarch with 2 tablespoons of cold water, stir into the sauce in the slow cooker, and cook on HIGH for 10 to 15 minutes, until thickened.
   Look for The sauce coats the back of a spoon.
   Tip Skip this step if you like the sauce as-is.

The chicken should be fully cooked, opaque, and tender. The sauce will be bubbly and slightly thickened, with a rich caramel-brown color. The mandarin oranges will have softened, and the sesame seeds will be visible. The aroma is intensely sweet-savory with a hint of ginger. If you choose to thicken the sauce, it should coat the back of a spoon.

Serve and Enjoy

5. 5Serve Over Rice
   Spoon the hot jasmine rice onto serving plates. Top with the teriyaki chicken and mandarin oranges, and drizzle with extra sauce from the slow cooker. Garnish with extra sesame seeds if desired.
   Look for The chicken is glistening and the oranges are soft.
   Tip For a complete meal, add steamed broccoli on the side.

The dish is ready to serve over rice. The chicken should be glistening with sauce, and the oranges should be soft but still hold their shape. The steam rising from the pot carries the sweet teriyaki scent. Each spoonful should be juicy and flavorful, with a balance of sweet, salty, and umami. The sesame seeds add a subtle crunch.

Common mistakes

One common mistake is lifting the lid too often—this lets heat escape and extends cooking time. Another is using undrained mandarin oranges, which can make the sauce thin and watery.

Also, cutting the chicken into uneven pieces leads to some pieces being overcooked while others are undercooked. Finally, don't skip the internal temperature check—even in a slow cooker, chicken needs to reach 165°F (74°C) to be safe.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) on an instant-read thermometer. It should be opaque throughout, with no pink in the center, and tender enough to shred easily with a fork.

The sauce should be bubbly and slightly thickened, clinging to the chicken and oranges. If the chicken is still firm, continue cooking in 30-minute increments until it's fully cooked.

• Poultry: 165°F (74°C) in the thickest part