Slow cooker honey teriyaki chicken and rice recipe review

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Back to the food:

This was an absolute 10/10. Sticky honey teriyaki chicken, fluffy rice and a drizzle of creamy yum yum sauce — proper meal prep that tastes like a takeaway.

Serves: 8
Slow cooker: 4–5 hours on high, or 5+ hours on low
Per serving: 515 calories | 40g protein | 65g carbs | 9g fat

WHAT YOU’LL NEED

For the chicken:

* 1.36kg boneless, skinless chicken thighs
* 75g soy sauce
* 30g dark soy sauce
* 80g honey
* 60g mirin
* 30g ginger paste
* 15g garlic paste

To thicken the sauce:

* 3 tbsp cornflour
* 4 tbsp cold water

To serve:

* 480g short-grain or sushi rice, dry weight
* 2 spring onions, chopped
* Sesame seeds, to finish

For the yum yum sauce:

* 100g low-fat mayonnaise
* 100g 0% Greek yoghurt
* 75g sriracha
* Salt, black pepper and garlic powder, to taste
* A splash of milk, if needed

HOW TO MAKE IT

1. Add the chicken thighs, soy sauces, honey, mirin, ginger paste and garlic paste to the slow cooker. Mix it all together.
2. Cook on high for 4–5 hours, or on low for 5+ hours, until the chicken is cooked and tender.
3. Mix the cornflour and cold water in a small bowl. Stir it into the slow cooker once the chicken is done, then leave uncovered for 15–20 minutes to thicken the sauce.
4. Cook the rice according to the packet instructions. Shred the chicken and mix it through the rice with that gorgeous teriyaki sauce.
5. Mix together the yum yum sauce ingredients, adding a splash of milk if you want it thinner. Drizzle over the chicken and rice, then finish with spring onions and sesame seeds.

Mixy mixy motherf**ker!

Cheers @stealth_health_life