Slow cooker honey teriyaki chicken & rice
560 cals, 40p, 51c, 21f (per meal)
4 tbsp (60mL)
2 tbsp (42g)
2 1/2 tbsp (15g)
1 cup (185g)
4 tbsp (60mL)
2 1/2 tbsp (38g)
4 tbsp (70g)
2 cup(s) (474mL)
1 tbsp (8g)
2 1/2 clove(s) (8g)
1 1/2 lbs (680g)
1
In a small bowl, whisk cornstarch with a splash of cold water to form a slurry.
2
Place chicken thighs, soy sauce, honey, cornstarch slurry, ginger, and garlic in a slow cooker. Stir to coat the chicken evenly. Cover and cook on high for 4–5 hours or on low for 5+ hours, until the chicken is tender.
3
Cook rice in the water according to package instructions, fluff with a fork, and set aside.
4
Once the chicken is done, shred it with two forks and stir in the cooked rice.
5
To make the yum yum sauce, mix mayonnaise, Greek yogurt, and sriracha in a small bowl. Add a splash of water to thin it to your desired consistency.
6
Serve the chicken and rice with a drizzle of yum yum sauce.
7
Meal Prep Tip: Store leftovers in the fridge or freeze them in individual airtight containers for longer storage. Reheat in the microwave when ready to eat.