1Toss boneless, skinless chicken thighs in your slow cooker.
2Toss boneless, skinless chicken thighs in your slow cooker.
3Toss boneless, skinless chicken thighs in your slow cooker.
4Add soy sauce, honey, mirin, ginger, garlic, and corn starch to the slow cooker with the chicken.
5Add soy sauce, honey, mirin, ginger, garlic, and corn starch to the slow cooker with the chicken.
6Add soy sauce, honey, mirin, ginger, garlic, and corn starch to the slow cooker with the chicken.
7Cook on high for 4-5 hours or on low for 5+ hours, until the chicken is cooked through.
8Cook on high for 4-5 hours or on low for 5+ hours, until the chicken is cooked through.
9Cook on high for 4-5 hours or on low for 5+ hours, until the chicken is cooked through.
10To thicken the sauce, mix 3 Tbsp cornstarch with 4 Tbsp cold water to create a slurry. Add this slurry after the chicken is done cooking and let it sit uncovered for 15-20 minutes.
11To thicken the sauce, mix 3 Tbsp cornstarch with 4 Tbsp cold water to create a slurry. Add this slurry after the chicken is done cooking and let it sit uncovered for 15-20 minutes.
12To thicken the sauce, mix 3 Tbsp cornstarch with 4 Tbsp cold water to create a slurry. Add this slurry after the chicken is done cooking and let it sit uncovered for 15-20 minutes.
13Mix the cooked rice directly in with the chicken, or keep them separate if preferred.
14Mix the cooked rice directly in with the chicken, or keep them separate if preferred.
15Mix the cooked rice directly in with the chicken, or keep them separate if preferred.
16For the low calorie yum yum sauce, mix together 100g low-fat mayo, 100g 0% greek yogurt, 75g sriracha, salt, pepper, garlic powder to taste, and milk as needed for desired consistency in a bowl.
17For the low calorie yum yum sauce, mix together 100g low-fat mayo, 100g 0% greek yogurt, 75g sriracha, salt, pepper, garlic powder to taste, and milk as needed for desired consistency in a bowl.
18For the low calorie yum yum sauce, mix together 100g low-fat mayo, 100g 0% greek yogurt, 75g sriracha, salt, pepper, garlic powder to taste, and milk as needed for desired consistency in a bowl.
19Serve the chicken and rice bowls with chopped green onions and yum yum sauce.
20Serve the chicken and rice bowls with chopped green onions and yum yum sauce.
21Serve the chicken and rice bowls with chopped green onions and yum yum sauce.
Ingredients
1360 g boneless skinless chicken thighs
1360 g boneless skinless chicken thighs
1360 g boneless skinless chicken thighs
75 g soy sauce
75 g soy sauce
75 g soy sauce
30 g dark soy sauce
30 g dark soy sauce
30 g dark soy sauce
80 g honey
80 g honey
80 g honey
60 g mirin
60 g mirin
60 g mirin
30 g ginger paste
30 g ginger paste
30 g ginger paste
15 g garlic paste
15 g garlic paste
15 g garlic paste
3 Tbsp cornstarch
3 Tbsp cornstarch
3 Tbsp cornstarch
4 Tbsp cold water
4 Tbsp cold water
4 Tbsp cold water
480 g short grain or sushi rice, dry weight
480 g short grain or sushi rice, dry weight
480 g short grain or sushi rice, dry weight
100 g low-fat mayo
100 g low-fat mayo
100 g low-fat mayo
100 g 0% greek yogurt
100 g 0% greek yogurt
100 g 0% greek yogurt
75 g sriracha
75 g sriracha
75 g sriracha
Salt
Salt
Salt
pepper
pepper
pepper
garlic powder
garlic powder
garlic powder
Milk
Milk
Milk
2 stalks green onions, chopped
2 stalks green onions, chopped
2 stalks green onions, chopped
Equipment
slow cookerbowl
Tips
For thickening the sauce, it is recommended to add the corn starch slurry after the chicken is done cooking and let it sit uncovered for 15-20 minutes.
You can mix the rice directly with the chicken to allow it to soak up the flavor, or keep them separate if preferred.