Honey Teriyaki Chicken & Rice
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.
- 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.
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