Sesame Orange Chicken Bowls

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Place all 4 pounds of diced chicken thighs directly into a large slow cooker or large pressure cooker. 2. In a medium bowl, whisk together the honey, tomato paste, sesame oil, soy sauce, orange juice concentrate, ground ginger, red pepper flakes, sea salt, and black pepper until completely smooth. Pour this marinade entirely over the chicken thighs and stir to coat. 3. Slow Cooker Option: Cook on low for 8 hours or on high for 4 to 5 hours. 4. Pressure Cooker Option: Add 1 additional cup of water to the pot, lock the lid, and set to high pressure for 15 minutes. 5. Once the chicken is finished cooking, use two forks to shred the thighs directly inside the pot so they absorb all the cooking juices. 6. Rinse your dry rice thoroughly. In a large pot, combine the rice, 8 cups of water, and 2 tablespoons of salt. Bring to a boil, lower heat, cover, and cook until fluffy. Cook the edamame according to package instructions. 7. Distribute the cooked rice evenly across 10 containers. Divide the shredded orange chicken and its rich glaze evenly over the rice beds. Add an equal portion of cooked edamame to each container. Allow everything to cool before securing the lids. 8. To Reheat on Truck: Microwave from frozen for 2 to 3 minutes or until heated completely through.