Directions
- 1Toss boneless skinless chicken thighs into your slow cooker.
- 2Add soy sauce, dark soy sauce, honey, mirin, ginger paste, garlic paste to the slow cooker with the chicken.
- 3Pour in the corn starch slurry made with cornstarch and cold water.
- 4Stir all the ingredients together in the slow cooker.
- 5Cover and cook on high for 4-5 hours or on low for 5+ hours, until the chicken is cooked through.
- 6Once the chicken is cooked, shred it directly in the slow cooker with the sauce.
- 7Add fully cooked short grain or sushi rice into the slow cooker with the chicken and sauce.
- 8Add chopped green onions and sesame seeds on top of the rice and chicken.
- 9Mix the rice, chicken, sauce, green onions, and sesame seeds together in the slow cooker.
- 10In a separate bowl, prepare the low-cal yum yum sauce by mixing low-fat mayo, 0% Greek yogurt, sriracha, salt, pepper, garlic powder, and milk until desired consistency is reached.
- 11Serve the honey teriyaki chicken and rice into individual meal prep bowls.
- 12Drizzle the low-cal yum yum sauce over each serving.
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 cookerbowltongsspoon
Tips
- For the cornstarch slurry, it's recommended to add it after the chicken is done cooking and let it sit uncovered for 15-20 minutes so you can better assess the need for thickening.
- You can mix the rice directly with the chicken or keep them separate if you prefer.
- Store the meal prep bowls frozen.
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