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.
4Prepare the corn starch slurry by mixing 3 Tbsp cornstarch and 4 Tbsp cold water in a small bowl.
5After the chicken is done cooking, add the corn starch slurry and let it sit uncovered for 15-20 minutes to thicken the sauce.
6To make portioning easy and allow the rice to soak up flavor, mix the cooked rice directly with the chicken (alternatively, keep them separate).
7For the low-calorie yum yum sauce, mix together low-fat mayo, 0% greek yogurt, sriracha, salt, pepper, garlic powder, and milk (as needed for consistency) in a bowl.
8Serve with chopped green onions.
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 cookersmall bowlbowl
Tips
You can store the meals frozen and reheat them for lunches.
To thicken the sauce, mix cornstarch and cold water into a slurry, add it after the chicken is done, and let it sit uncovered for 15-20 minutes.
Mix the rice directly with the chicken to allow it to soak up all the flavor, or keep them separate if preferred.