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Honey Teriyaki Chicken & Rice

Recipe by Tom Walsh on InstagramAdded 1 August 2026.

15 minutes to prep, 4 hours to cook. A savory honey teriyaki chicken paired with fluffy short‑grain rice, finished with a creamy low‑calorie Yum Yum sauce. The dish balances sweet and umami flavors, making it a satisfying, protein‑rich meal‑prep option for busy weeks.

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Honey Teriyaki Chicken & Rice by Tom Walsh, a frame from the Instagram video

Method

  1. Place the chicken thighs in the slow cooker.

  2. Add soy sauce, dark soy sauce, honey, mirin, ginger paste, and garlic paste to the cooker and stir to coat the chicken evenly.

    Kitchen notes · Added by ReelsMeals: The chicken is evenly coated in the sauce mixture.

  3. Cook on high for 4–5 hours or on low for 5+ hours until the chicken is tender and easily shreds.

    Kitchen notes · Added by ReelsMeals: The chicken is tender and easily shreds. The recipe allows either high or low slow-cooker heat.

  4. While the chicken cooks, prepare the cornstarch slurry: combine 3 tbsp cornstarch with 4 tbsp cold water in a small bowl and whisk until smooth.

  5. When the chicken is done, stir the slurry into the slow cooker, cover, and let the sauce thicken for 15–20 minutes uncovered.

    Kitchen notes · Added by ReelsMeals: The sauce thickens after the slurry is stirred in. Stir the slurry through evenly before leaving the sauce to thicken.

  6. Meanwhile, rinse the short‑grain or sushi rice under cold water until the water runs clear, then cook according to package directions (about 18–20 minutes on the stovetop or 10–12 minutes in a rice cooker).

    Kitchen notes · Added by ReelsMeals: The rinse water runs clear. Drain the rice well before cooking.

  7. In a separate bowl, whisk together low‑fat mayonnaise, Greek yogurt, sriracha, salt, pepper, and garlic powder to make the low‑calorie Yum Yum sauce; add milk as needed to reach a smooth, dip‑ready consistency.

    Kitchen notes · Added by ReelsMeals: The sauce is smooth and dip-ready. Add milk gradually to adjust the consistency.

  8. Fluff the cooked rice with a fork and divide it among serving plates.

  9. Slice or shred the honey teriyaki chicken and place it over the rice.

  10. Drizzle the Yum Yum sauce over the chicken and rice, then garnish with chopped green onions.

  11. Allow the dish to rest for a couple of minutes before serving so the flavors meld.

Tips while you cook

Stir the slurry into hot sauce
After the chicken is tender, whisk the cornstarch and cold water together, then stir the smooth slurry into the hot cooker before covering.
Cover while the sauce thickens
Let the sauce sit uncovered for 15–20 minutes after adding the slurry.
Rinse rice until water runs clear
Rinse the short‑grain or sushi rice under cold water until the runoff is clear to remove excess starch before cooking.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Tom Walsh made this.

The recipe comes from Tom Walsh’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

Are you Tom Walsh and want this changed? Email [email protected].

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