Honey Teriyaki Chicken & Rice Bowls
Honey Teriyaki Chicken & Rice Bowls
Ingredients
For the Chicken
- 1360 g boneless skinless chicken thighs
- 75 g soy sauce
- 30 g dark soy sauce
- 80 g honey
- 60 g mirin
- 30 g ginger paste
- 15 g garlic paste
For the Corn Starch Slurry
- 3 tablespoons cornstarch
- 4 tablespoons cold water
For the Rice
- 480 g short grain or sushi rice, dry weight
For the Low-Cal Yum Yum Sauce
- 100 g low-fat mayo
- 100 g 0% greek yogurt
- 75 g sriracha
- to taste salt
- to taste pepper
- to taste garlic powder
- as needed milk, for desired consistency
For Garnish
- 2 stalks green onions, chopped
Instructions
- 1
Place the 1360g boneless skinless chicken thighs into a slow cooker. Add 75g soy sauce, 30g dark soy sauce, 80g honey, 60g mirin, 30g ginger paste, and 15g garlic paste. Mix all ingredients thoroughly with the chicken in the slow cooker.
⏱️ 5 min
- 2
Cover the slow cooker and cook on "High" for 4-5 hours or on "Low" for 5+ hours, until the chicken is cooked through and tender.
⏱️ 300 min
- 3
While the chicken is cooking, prepare the corn starch slurry by mixing 3 tablespoons of cornstarch with 4 tablespoons of cold water in a small bowl until smooth. Set aside.
⏱️ 2 min
- 4
Separately, cook 480g of short grain or sushi rice according to package directions.
⏱️ 20 min
- 5
Once the chicken is cooked, remove the chicken pieces from the slow cooker. Add the prepared corn starch slurry to the sauce in the slow cooker and stir well. Let the sauce sit uncovered for 15-20 minutes to thicken. You can adjust the amount of slurry based on your desired thickness.
⏱️ 20 min
- 6
Shred or chop the cooked chicken and return it to the slow cooker with the thickened sauce. Add the fully cooked 480g short grain or sushi rice directly into the slow cooker with the chicken and sauce. Sprinkle chopped green onions over the rice and chicken. Mix everything together in the slow cooker to allow the rice to soak up the flavor. Alternatively, you may keep the rice and chicken separate.
⏱️ 5 min
- 7
In a separate bowl, combine 100g low-fat mayo, 100g 0% greek yogurt, and 75g sriracha. Add salt, pepper, and garlic powder to taste. Mix well until smooth. Add milk as needed to achieve the desired consistency.
⏱️ 3 min
- 8
Portion the Honey Teriyaki Chicken & Rice mixture into individual meal prep containers. Drizzle the Low-Cal Yum Yum Sauce over the top of each bowl. Garnish with additional chopped green onions. The prepared meals can be stored frozen and reheated for delicious lunches throughout the week.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Teriyaki Chicken & Rice Bowls
For the Chicken
- 1360 g boneless skinless chicken thighs
- 75 g soy sauce
- 30 g dark soy sauce
- 80 g honey
- 60 g mirin
- 30 g ginger paste
- 15 g garlic paste
For the Corn Starch Slurry
- 3 tablespoons cornstarch
- 4 tablespoons cold water
For the Rice
- 480 g short grain or sushi rice, dry weight
For the Low-Cal Yum Yum Sauce
- 100 g low-fat mayo
- 100 g 0% greek yogurt
- 75 g sriracha
- to taste salt
- to taste pepper
- to taste garlic powder
- as needed milk, for desired consistency
For Garnish
- 2 stalks green onions, chopped
Instructions
- 1
Place the 1360g boneless skinless chicken thighs into a slow cooker. Add 75g soy sauce, 30g dark soy sauce, 80g honey, 60g mirin, 30g ginger paste, and 15g garlic paste. Mix all ingredients thoroughly with the chicken in the slow cooker.
⏱️ 5 min - 2
Cover the slow cooker and cook on "High" for 4-5 hours or on "Low" for 5+ hours, until the chicken is cooked through and tender.
⏱️ 300 min - 3
While the chicken is cooking, prepare the corn starch slurry by mixing 3 tablespoons of cornstarch with 4 tablespoons of cold water in a small bowl until smooth. Set aside.
⏱️ 2 min - 4
Separately, cook 480g of short grain or sushi rice according to package directions.
⏱️ 20 min - 5
Once the chicken is cooked, remove the chicken pieces from the slow cooker. Add the prepared corn starch slurry to the sauce in the slow cooker and stir well. Let the sauce sit uncovered for 15-20 minutes to thicken. You can adjust the amount of slurry based on your desired thickness.
⏱️ 20 min - 6
Shred or chop the cooked chicken and return it to the slow cooker with the thickened sauce. Add the fully cooked 480g short grain or sushi rice directly into the slow cooker with the chicken and sauce. Sprinkle chopped green onions over the rice and chicken. Mix everything together in the slow cooker to allow the rice to soak up the flavor. Alternatively, you may keep the rice and chicken separate.
⏱️ 5 min - 7
In a separate bowl, combine 100g low-fat mayo, 100g 0% greek yogurt, and 75g sriracha. Add salt, pepper, and garlic powder to taste. Mix well until smooth. Add milk as needed to achieve the desired consistency.
⏱️ 3 min - 8
Portion the Honey Teriyaki Chicken & Rice mixture into individual meal prep containers. Drizzle the Low-Cal Yum Yum Sauce over the top of each bowl. Garnish with additional chopped green onions. The prepared meals can be stored frozen and reheated for delicious lunches throughout the week.
⏱️ 5 min