Honey Teriyaki Chicken & Rice Bowls
Directions
- 1Toss boneless, skinless chicken thighs in your slow cooker along with soy sauce, honey, mirin, ginger, garlic, and cornstarch.
- 2Let the chicken cook for 4-5 hours on high or 5+ hours on low until it's cooked all the way through.
- 3To thicken the sauce, mix 3 Tbsp cornstarch with 4 Tbsp cold water in a small bowl to create a slurry. Add this slurry to the slow cooker after the chicken is done and let it sit uncovered for 15-20 minutes.
- 4Mix the cooked rice directly in with the chicken in the slow cooker to make portioning easy and allow the rice to soak up all the flavor.
- 5For the low-calorie Yum Yum sauce, mix together 100g low-fat mayo, 100g 0% Greek yogurt, 75g sriracha, salt, pepper, and garlic powder to taste in a bowl. Add milk as needed for desired consistency.
- 6Chop 2 stalks of green onions for garnish.
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 (as needed for desired consistency)
- 2 stalks green onions, chopped
Equipment
slow cookerbowl
Tips
- For thickening the sauce, add the cornstarch slurry after the chicken is done cooking to better assess the need for thickening.
- Mixing the rice directly with the chicken makes portioning super easy and allows the rice to soak up all the flavor, but you can also keep them separate.
- Store frozen and reheat for lunches throughout the week.
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