1Toss boneless, skinless chicken thighs in your slow cooker along with soy sauce, honey, mirin, ginger, garlic, and corn starch.
2Toss boneless, skinless chicken thighs in your slow cooker along with soy sauce, honey, mirin, ginger, garlic, and corn starch.
3Toss boneless, skinless chicken thighs in your slow cooker along with soy sauce, honey, mirin, ginger, garlic, and corn starch.
4Let the mixture cook for 4-5 hours on high or 5+ hours on low until the chicken is cooked through.
5Let the mixture cook for 4-5 hours on high or 5+ hours on low until the chicken is cooked through.
6Let the mixture cook for 4-5 hours on high or 5+ hours on low until the chicken is cooked through.
7To 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.
8To 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.
9To 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.
10Mix the cooked chicken directly with 480g (2.5 cups) of cooked short grain or sushi rice.
11Mix the cooked chicken directly with 480g (2.5 cups) of cooked short grain or sushi rice.
12Mix the cooked chicken directly with 480g (2.5 cups) of cooked short grain or sushi rice.
13For 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.
14For 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.
15For 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
1360 g boneless skinless chicken thighs
1360 g boneless skinless chicken thighs
75 g soy sauce
75 g soy sauce
75 g soy sauce
30 g dark soy sauce
30 g dark soy sauce
30 g dark soy sauce
80 g honey
80 g honey
80 g honey
60 g mirin
60 g mirin
60 g mirin
30 g ginger paste
30 g ginger paste
30 g ginger paste
15 g garlic paste
15 g garlic paste
15 g garlic paste
3 Tbsp cornstarch
3 Tbsp cornstarch
3 Tbsp cornstarch
4 Tbsp cold water
4 Tbsp cold water
4 Tbsp cold water
480 g short grain or sushi rice, dry weight
480 g short grain or sushi rice, dry weight
480 g short grain or sushi rice, dry weight
100 g low-fat mayo
100 g low-fat mayo
100 g low-fat mayo
100 g 0% greek yogurt
100 g 0% greek yogurt
100 g 0% greek yogurt
75 g sriracha
75 g sriracha
75 g sriracha
Salt
Salt
Salt
pepper
pepper
pepper
garlic powder
garlic powder
garlic powder
Milk
Milk
Milk
2 stalks green onions, chopped
2 stalks green onions, chopped
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)