Honey Garlic Chicken and Rice

Ingredients

• 3 tbsp Honey
• 3 tbsp Coconut aminos (Or soy sauce)
• 1 tbsp Sesame oil
• 6 Garlic (Cloves, minced)
• 1 tsp Fresh ginger (Grated; or use 1/2 tsp ground ginger)
• 1 tbsp Chili crunch oil (Optional)
• 2 tbsp Arrowroot starch (Or cornstarch)
• 1.5 lb Chicken breasts (Or thighs)
• 1 Onion (Diced)
• 1 cup Frozen mixed vegetables (Peas, carrots, corn, and green beans)
• 4 cups Cooked rice (Warm; author used microwaveable brown rice)
• Green onions (Sliced, for serving)
• Sesame seeds (For serving)
• Yum yum sauce (Homemade or store-bought; for serving)

Steps

1. 1

   Add the honey, coconut aminos, sesame oil, minced garlic, ginger, optional chili crunch oil, and arrowroot starch to a crockpot. Whisk until combined.

2. 2

   Nestle the diced onion and chicken breasts into the sauce.

3. 3

   Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until the chicken pulls apart easily.

4. 4

   Pull the chicken into smaller pieces.

5. 5

   Add the frozen mixed vegetables and mix well. Cover and cook on LOW for 15–20 minutes.

6. 6

   Add the warm cooked rice and mix well until it absorbs the extra sauce.

7. 7

   Serve warm topped with sliced green onions, sesame seeds, and yum yum sauce.

Notes

The source does not specify a serving yield, so six servings are estimated. No quantity is given for the serving toppings.

Nutrition per serving

• main
• dinner
• slow-cooker
• gluten-free option
• dairy-free
• chicken
• rice