Honey Teriyaki Chicken & Rice Bowls

• total time: 17 minutes

Ingredients

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 paste

High: 4-5 hours

OR

Low: 5+ on low

Corn Starch Slurry (to thicken sauce):

3 Tbsp cornstarch

4 Tbsp cold water

Directions

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)

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

This is a featured recipe in my upcoming slow cooker meal prep cookbook 👀

I know y’all are probably tired of me speaking about the slow cooker meal prep book and saying it’s “coming soon” - BUT this is one of the final 3 slow cooker recipes I’ll be posting before releasing the book.

The wait is almost over - countless new, unreleased recipes in the book and an insane amount of variety.

I promise you, it’s going to blow you away and will be well worth the wait

Until then, hope you enjoy this recipe and the many others I’ve posted this year!