• Boneless, Skinless Chicken Thighs (1.5 lbs):
  • Why it’s important: Juicy, tender protein that absorbs the teriyaki sauce and stays succulent during slow cooking.
  • Substitutions: Chicken breasts (less juicy, cook on lower end of time), pork tenderloin, or tofu for vegetarian (cook 4–5 hours on low for tofu).
• Soy Sauce (½ cup):
  • Why it’s important: Provides the savory, umami backbone of the teriyaki sauce.
  • Substitutions: Tamari or coconut aminos for gluten-free, or low-sodium soy sauce.
• Honey (¼ cup):
  • Why it’s important: Adds sweetness to balance the salty soy sauce and creates a glossy glaze.
  • Substitutions: Maple syrup, agave nectar, or brown sugar.
• Rice Vinegar (¼ cup):
  • Why it’s important: Brings tangy acidity to balance the sweetness and savoriness.
  • Substitutions: Apple cider vinegar, white wine vinegar, or lemon juice (slightly different flavor).
• Garlic (3 cloves, minced):
  • Why it’s important: Infuses the sauce with warm, aromatic depth.
  • Substitutions: ¾ tsp garlic powder or 1.5 tsp garlic paste.
• Ginger (1 tsp, grated):
  • Why it’s important: Adds zesty, spicy warmth for authentic Asian flavor.
  • Substitutions: ½ tsp ground ginger or 1 tsp ginger paste.
• Chopped Green Onions (½ cup, for garnish):
  • Why it’s important: Adds fresh, oniony crunch and vibrant color.
  • Substitutions: Chives, cilantro, or omit.
• Sesame Seeds (for garnish):
  • Why it’s important: Provides a nutty crunch and polished presentation.
  • Substitutions: Toasted sesame oil (drizzle), crushed peanuts, or omit.
• Cooked Rice or Lettuce Leaves (for serving):
  • Why it’s important: Rice soaks up the sauce for a hearty meal, while lettuce leaves offer a low-carb, fresh option.
  • Substitutions: Jasmine rice, brown rice, quinoa, or cauliflower rice for low-carb.

Tip: Use fresh ginger and garlic for the best flavor, and choose high-quality soy sauce to enhance the sauce’s depth.