Teriyaki Chicken Rice Bowls
4 servings
servings10 minutes
active time3 hours 20 minutes
total timeIngredients
4 chicken breasts (boneless, skinless - or thighs)
Salt and pepper
3/4 cup honey
1/2 cup soy sauce
1/2 cup onion (diced)
1/4 cup ketchup
2 tablespoons oil
2 cloves garlic (minced)
1/4 teaspoon red pepper flakes
4 teaspoons cornstarch
6 tablespoons cold water (or less)
Sriracha sauce (dash or two - or 6, to taste)
Sesame seeds (optional for garnish)
Directions
Salt and pepper both sides of the chicken breasts and place them in crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3 to 4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Use a slotted spoon to remove chicken to a plate or cutting board, leaving the sauce.
In a small bowl, whisk together 4 teaspoons of cornstarch in 6 tablespoons of cold water (or just enough to dissolve the corn starch, it's up to you). When all the lumps are gone, pour it into crock pot. Stir to combine with sauce. Put the lid back on and cook sauce on high for ten more minutes or until slightly thickened.
When the chicken is cool enough to handle, cut or shred the chicken into bite size pieces, then return to pot and toss with sauce before serving. Add a dash or two of Sriracha sauce. Sprinkle with sesame seeds and serve over rice or noodles.
Nutrition
Serving Size
1 bowl
Calories
309 kcal
Total Fat
7 g
Saturated Fat
1 g
Unsaturated Fat
6 g
Trans Fat
1 g
Cholesterol
1 mg
Sodium
1764 mg
Total Carbohydrate
62 g
Dietary Fiber
1 g
Total Sugars
57 g
Protein
4 g
4 servings
servings10 minutes
active time3 hours 20 minutes
total time