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Teriyaki Chicken and Vegetable Rice Bowls
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Course Main Course
Cuisine Asian
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Serving Bowls

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon minced garlic
  • 1 teaspoon grated fresh ginger
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 1 cup shredded carrots
  • 2 cups cooked rice, for serving
  • 2 green onions, sliced, for garnish
  • 1 tablespoon sesame seeds, for garnish

Instructions
 

  • In a small bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, and grated ginger until the honey dissolves.
  • Place the chicken thighs in the slow cooker and pour the sauce mixture over them. Add the broccoli florets, sliced red bell pepper, and shredded carrots on top of the chicken.
  • Cover and cook on low for 6 hours or until the chicken reaches an internal temperature of 165 degrees.
  • Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker and stir everything together so the vegetables and chicken coat evenly in the sauce.
  • Spoon the cooked rice into four bowls. Top each bowl with a portion of the chicken and vegetable mixture.
  • Sprinkle the sliced green onions and sesame seeds over each bowl before serving.

Notes

If the sauce seems thin after cooking, remove the lid for the last 30 minutes to let it reduce slightly. You can swap the broccoli for snap peas if you prefer a different vegetable texture. Leftovers store well in the refrigerator for up to three days and reheat gently on the stovetop with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Mixing Bowl, Serving Bowls