Honey Teriyaki Chicken & Rice Bowls
Serves 8
Directions
- 1Toss boneless, skinless chicken thighs in your slow cooker.
- 2Add soy sauce, honey, mirin, ginger, garlic, and corn starch to the slow cooker with the chicken.
- 3Cook on high for 4-5 hours or on low for 5+ hours, until the chicken is cooked through.
- 4To 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.
- 5Mix the cooked rice directly in with the chicken, or keep them separate if preferred.
- 6For 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.
- 7Serve the chicken and rice bowls with chopped green onions and yum yum sauce.
Ingredients
- 1360 g boneless skinless chicken thighs
- 75 g soy sauce
- 30 g dark soy sauce
- 80 g honey
- 60 g mirin
- 30 g ginger paste
- 15 g garlic paste
- 3 Tbsp cornstarch
- 4 Tbsp cold water
- 480 g short grain or sushi rice, dry weight
- 100 g low-fat mayo
- 100 g 0% greek yogurt
- 75 g sriracha
- Salt
- pepper
- garlic powder
- Milk
- 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.
- The meals can be stored frozen and reheated.
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