Teriyaki Chicken Rice Bowl

Indulge in a flavorful chicken dish made effortlessly in a slow cooker. Marinate chicken thighs with soy sauce, honey, and spices, and serve with creamy Yum Yum sauce.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place the chicken thighs in the slow cooker. Pour in the soy sauce, dark soy sauce, honey, mirin, ginger paste, and garlic paste, stirring to coat the chicken evenly.

Step 2

Cover and cook on high for 4.5 hours or low for 5+ hours until tender. Once done, lightly shred the chicken directly in the slow cooker to mix with the sauce.

Step 3

In a small bowl, combine cornstarch with cold water to make a slurry, then add to the slow cooker. Stir well and let the mixture sit uncovered for 15-20 minutes to thicken.

Step 4

While the sauce thickens, cook short-grain or sushi rice according to package instructions. Fluff with a fork once done.

Step 5

In a separate bowl, make the Yum Yum sauce by combining low-fat mayo, 0% Greek yogurt, and sriracha. Season with salt, pepper, and garlic powder, then add milk until desired consistency.

Step 6

Mix the cooked rice into the chicken in the slow cooker, or keep them separate for easier portioning. Add chopped green onions, reserving some for garnish.

Step 7

Divide into 8 servings and top each with Yum Yum sauce. Store any leftovers frozen.