Step 1

Place chicken breasts into a slow cooker and add homemade teriyaki sauce on top (hold off on the corn starch).

Step 2

Cover slow cooker and cook on high for about 2-3 hours or on low or 4-6 hours.

Step 3

Once the chicken is fully cooked, remove chicken from the slow cooker (leaving the liquid in the slow cooker) and place onto a plate. Shred chicken with two forks and set aside

Step 4

Turn your slow cooker to high and then sprinkle the corn starch into the sauce and whisk the sauce until the corn starch has dissolved.

Step 5

Cover the slow cooker and let the sauce simmer on high in the slow cooker for about 10 minutes or until it thickens.*

Step 6

Add shredded chicken back into the slow cooker and mix until everything is coated.

Step 7

While chicken is cooking prepare vegetables by preheating the oven to 375ºF.

Step 8

Place all vegetables onto a baking sheet and drizzle with olive oil and sesame seed oil and toss. Then, season with salt and pepper.

Step 9

Next, place the baking sheet in the oven and bake for 10-15 minutes.

Step 10

Add water and rice to a medium-sized saucepan and bring to a boil over high heat.

Step 11

Turn heat to low, cover, and let simmer until all the water has evaporated and rice is light and fluffy (about 15-20 minutes).

Step 12

Remove from heat.

Step 13

Evenly distribute chicken, vegetables, and rice into 4-6 bowls and serve immediately or into meal prep containers for the week.