Honey Teriyaki Chicken and Rice

Ingredientes

Honey-Teriyaki Chicken:

1360g (48oz) boneless skinless chicken thighs

75g (5 Tbsp) soy sauce

30g (2 Tbsp) dark soy sauce

80g (4 Tbsp) honey

60g (4 Tbsp) mirin

30g (2 Tbsp) ginger paste

15g (1 Tbsp) garlic past

Corn Starch Slurry (to thicken sauce):

3 Tbsp cornstarch

4 Tbsp cold water

Rice:

480g (2.5 cups) short grain or sushi rice, dry weight

Low-Cal Yum Yum Sauce:

100g (½ cup) low-fat mayo

100g (½ cup) 0% greek yogurt

75g (5 Tbsp) sriracha

Salt, pepper, garlic powder to taste

Milk (as needed for desired consistency)

2 stalks green onions, chopped

Instruções

Chicken:

Mix chicken ingredients thoroughly

Cook: High: 4-5 hours OR Low: 5+ on low

Sauce Slurry

Mix in a small bowl, add after chicken is done and let sit uncovered for 15-20 mins.

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)