Ingredients
2 lbs boneless skinless chicken thighs
½ cup low-sodium soy sauce (halal)
¼ cup honey
2 tbsp rice vinegar
3 garlic cloves, minced
1 tbsp fresh ginger, grated
2 tbsp cornstarch
1 medium head broccoli, florets
2 large carrots, sliced
1 bell pepper, julienned
6 cups cooked jasmine rice
1 tbsp sesame seeds, toasted
4 green onions, thinly sliced
Instructions
Preheat oven at 200°F (optional for broiling chicken for char)
In a bowl, whisk soy sauce, honey, rice vinegar, garlic, and ginger to make the teriyaki glaze
Place chicken thighs in crockpot and pour half the glaze over them (save remaining for later)
Cover and cook on low for 6 hours or high for 3 hours
Add broccoli, carrots, and bell pepper to crockpot 15 minutes before cooking ends
If desired, broil chicken for 5 minutes or until slightly charred
Adjust cornstarch in remaining glaze to create a slurry; spoon over chicken/vegetables to thicken
Serve immediately or assemble bowls by layering rice, chicken, veggies, and toppings
Notes
Substitute chicken with firm tofu for a vegetarian version
Add a dash of halal-friendly chili flakes for heat
Use sweet potatoes instead of carrots for a divisive twist
Store leftovers in airtight containers for up to 4 days
Freeze uncooked mix for meal prep up to 2 months (add veggies fresh at serving time)
- Prep Time: 15
- Cook Time: 360
- Category: Cozy Chicken
- Method: Slow-Cooking
- Cuisine: Japanese-inspired
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 6000mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg