Slow Cooker Meal: Teriyaki Chicken

Slow Cooker Meal: Teriyaki Chicken

Photo by Cynthia Q.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 8

    chicken legs with thighs attached

  • 3

    tablespoons cornstarch

  • Salt and pepper

  • 1

    bottle Teriyaki sauce

  • 3

    tablespoons grated ginger

  • 3

    garlic cloves, grated

  • 3

    tablespoons honey

  • 6

    scallions, white and green parts sliced on a bias, but kept separate

  • 2

    cups rice

  • 2

    cups water

  • 1

    tablespoon sesame seeds, toasted

  • 1

    red bell pepper, cut into thin matchsticks

  • 1

    cucumber, cut into thin matchsticks

  • 1

    large carrot, cut into thin matchsticks

  • 3

    tablespoons cilantro, roughly chopped

  • Juice of 1 lime

  • 3

    tablespoons EVOO - Extra Virgin Olive Oil, divided

Directions

In a large bowl, dust the chicken legs with cornstarch and season with salt and pepper. Heat a medium skillet over medium-high heat with some EVOO and brown the chicken legs. In a slow cooker, add browned chicken legs with teriyaki, ginger, garlic, honey and white parts of the scallions. Put the lid on and cook on low for 5 hours or high for 3 hours. When the chicken is about 20 minutes away from being done, add rice, water, 2 tablespoons EVOO and salt to a medium pot with a lid. Bring the pot of rice up to a boil then drop it down to a simmer. Put the lid on and simmer 10-15 minutes. When the rice is done, fluff with a fork and fold in the green parts of the scallions and sesame seeds. Just before serving, combine bell pepper, cucumber, carrot, cilantro, lime juice, salt and pepper, and about a tablespoon of EVOO in a bowl. To serve, scoop a portion of scallion-sesame rice into the bottom of a shallow bowl and top with 2 chicken legs drizzled with a bit of the teriyaki sauce. Garnish with the fresh and crunchy pepper, cucumber and carrot mixture.


Nutrition

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