Honey Teriyaki Chicken & Rice Bowls
Slow-cooked honey teriyaki chicken with rice and low-cal yum yum sauce, portioned into eight meal-prep bowls.
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- Chicken
- 1360 g (48 oz) boneless skinless chicken thighs
- 75 g (5 tbsp) soy sauce
- 30 g (2 tbsp) dark soy sauce
- 80 g (4 tbsp) honey
- 60 g (4 tbsp) mirin
- 30 g (2 tbsp) ginger paste
- 15 g (1 tbsp) garlic paste
- Corn Starch Slurry
- 3 tbsp cornstarch
- 4 tbsp cold water
- Rice
- 480 g (2 1/2 cups) short grain or sushi rice, dry weight
- Low-Cal Yum Yum Sauce
- 100 g (1/2 cup) low-fat mayo
- 100 g (1/2 cup) 0% greek yogurt
- 75 g (5 tbsp) sriracha
- Salt, pepper, garlic powder to taste
- Milk (as needed for desired consistency)
- 2 stalks green onions, chopped
- 1Chicken
- 2Slow-cook chicken — Cook on High for 4-5 hours OR Low: 5+ on low.
- 3Corn Starch Slurry
- 4Mix slurry — Mix in a small bowl, add after chicken is done and let sit uncovered for 15-20 mins.
- 5Rice
- 6Low-Cal Yum Yum Sauce
- 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)