Imported from Instagram
Honey Teriyaki Chicken & Rice Bowls
Tender slow-cooker chicken thighs simmered in a sweet-savory honey teriyaki sauce, served with short-grain rice and a creamy, spicy low-calorie yum yum sauce. The recipe makes eight high-protein meal-prep portions.
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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 (For thickening the sauce)
- 4 tbsp cold water (For the cornstarch slurry)
- 480 g short-grain or sushi rice (Dry weight)
- 100 g low-fat mayonnaise (For the yum yum sauce)
- 100 g 0% Greek yogurt (For the yum yum sauce)
- 75 g sriracha (For the yum yum sauce)
- salt (To taste, for the yum yum sauce)
- black pepper (To taste, for the yum yum sauce)
- garlic powder (To taste, for the yum yum sauce)
- milk (Add as needed to reach the desired sauce consistency)
- 2 stalks green onions (Chopped)
Steps
- 1
Place the boneless, skinless chicken thighs in a slow cooker. Add the soy sauce, dark soy sauce, honey, mirin, ginger paste, and garlic paste. Stir or turn the chicken so it is coated in the sauce.
- 2
Cover the slow cooker and cook until the chicken is completely cooked through and tender: on High for 4–5 hours, or on Low for at least 5 hours. The chicken should be easy to portion and should reach an internal temperature of 165°F / 74°C.
- 3
While the chicken cooks, whisk the cornstarch and cold water together in a small bowl until smooth and no dry lumps remain.
- 4
When the chicken is finished, assess how much liquid remains in the slow cooker. Stir in all or part of the cornstarch slurry as needed to thicken the teriyaki sauce.
- 5
Leave the slow cooker uncovered for 15–20 minutes after adding the slurry, allowing the sauce to thicken. The creator notes that the slurry can also be added before cooking, as shown in the video, but recommends adding it at the end so the amount can be adjusted to the final quantity of liquid.
- 6
Cook the short-grain or sushi rice according to the package directions, using the listed 480 g dry rice. Allow it to finish steaming before portioning.
- 7
For the yum yum sauce, combine the low-fat mayonnaise, 0% Greek yogurt, and sriracha in a bowl. Season with salt, black pepper, and garlic powder to taste.
- 8
Whisk in milk a little at a time, only as needed, until the sauce reaches your preferred pourable consistency.
- 9
Divide the cooked rice and teriyaki chicken among eight meal-prep containers. The creator prefers mixing the rice directly with the chicken so it absorbs the sauce, but the rice may be kept separate if preferred.
- 10
Drizzle or portion the yum yum sauce over the bowls and finish with the chopped green onions. Cool food promptly before refrigerating or freezing for meal prep.
Notes
The recipe is intended to make eight meal-prep servings. The creator says the bowls may be stored frozen and reheated. For best sauce consistency, add the cornstarch slurry after slow cooking and use only as much as needed. The stated nutrition is approximately 515 calories, 40 g protein, 65 g carbohydrates, and 9 g fat per serving.
Nutrition per serving
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