Honey Teriyaki Chicken & Rice Bowls
Directions
- 1Toss boneless, skinless chicken thighs in your slow cooker along with soy sauce, honey, mirin, ginger, garlic, and corn starch.
- 2Let the mixture cook for 4-5 hours on high or 5+ hours on low until the chicken is cooked through.
- 3To thicken the sauce, mix 3 Tbsp cornstarch with 4 Tbsp cold water in a small bowl, add to the slow cooker after the chicken is done, and let sit uncovered for 15-20 minutes.
- 4Mix the cooked chicken directly with 480g (2.5 cups) of cooked short grain or sushi rice.
- 5For the low-calorie Yum Yum sauce, mix together 100g low-fat mayo, 100g 0% Greek yogurt, 75g sriracha, salt, pepper, garlic powder to taste, and milk as needed for desired consistency in a bowl.
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 bowl
Tips
- To make portioning easy and allow the rice to soak up flavor, mix it directly with the chicken, or keep them separate if preferred.
- For thickening the sauce, it is recommended to add the corn starch slurry after the chicken is done cooking to better assess the need for thickening.
- Store meals frozen and reheat for delicious lunches.
- Note: I added this in before cooking in the video, which you can do, but I recommend adding it at the end so you can better assess the need for thickening post-cooking (aka you can add more or less, depending on the amount of liquid present after slow cooking)
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