Honey Teriyaki Chicken and Rice
Serves 8
Directions
- 1Add boneless, skinless chicken thighs to the slow cooker.
- 2Add honey, dark soy sauce, mirin, ginger paste, and garlic paste to the slow cooker.
- 3Add a cornstarch slurry (cornstarch mixed with cold water) to the slow cooker to thicken the sauce.
- 4Stir all ingredients together in the slow cooker.
- 5Cook on high for 4-5 hours or on low for 5+ hours, until the chicken is cooked through.
- 6Remove the cooked chicken from the slow cooker and shred it.
- 7Add cooked short-grain or sushi rice to the slow cooker with the shredded chicken and sauce.
- 8Add chopped green onions and sesame seeds to the mixture.
- 9Mix the rice, chicken, and other ingredients together in the slow cooker.
- 10Prepare the low-calorie yum yum sauce by mixing low-fat mayo, 0% Greek yogurt, and sriracha in a bowl, seasoning with salt, pepper, and garlic powder to taste, and adding milk for desired consistency.
- 11Portion the honey teriyaki chicken and rice into meal prep containers.
Ingredients
- 48 oz Boneless, skinless chicken thighs
- 80 g Honey
- 300 g Dark soy sauce
- 40 g Mirin
- 30 g Ginger paste
- 150 g Garlic paste
- 3 tbsp Cornstarch
- 4 tbsp Cold water
- 480 g Short grain or sushi rice (dry weight)
- Green onions
- Sesame seeds
- 100 g Low-fat mayo
- 100 g 0% Greek yogurt
- 75 g Sriracha
- Salt
- Pepper
- Garlic powder
- Milk
Equipment
Slow cookerSpoonTongsPotBowl
Tips
- For easier portioning and to allow the rice to soak up all the flavor, mix the cooked rice directly with the chicken in the slow cooker, or keep them separate if preferred.
- To make the low-calorie yum yum sauce, mix all ingredients until desired consistency is achieved, adding milk as needed.
- The meal prep makes 8 servings that can be stored frozen and reheated.
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