Sweet-and-Sour Chicken Bowl

From Cooking Light April 2017

Sweet-and-Sour Chicken Bowl
Sweet-and-Sour Chicken Bowl

PREP TIME

20

minutes

TOTAL TIME

200

minutes

SERVINGS

6

servings

PREP TIME

20

minutes

TOTAL TIME

200

minutes

SERVINGS

6

servings

Ingredients

  • 2 1/2

    lb bone-in chicken thighs, skinned

  • 1/4

    cup cornstarch

  • 1

    Tbsp canola oil

  • 2

    green onions

  • 1/4

    cup unsalted ketchup

  • 1/4

    cup honey

  • 2

    Tbsp reduced-sodium soy sauce

  • 2

    tsp grated fresh ginger

  • 2

    tsp minced garlic (about 2 cloves)

  • 3/4

    tsp kosher salt

  • 1/2

    cup plus 1 Tbsp rice vinegar, divided

  • 2

    (8.8-oz) pouches precooked whole-grain brown rice

  • 3

    cups packaged cabbage-and-carrot coleslaw

  • 3/4

    cup thinly sliced radishes

  • 1

    Tbsp toasted sesame oil

Directions

Place chicken thighs in a large ziplock plastic freezer bag; sprinkle with cornstarch, and seal. Shake bag until chicken is evenly coated. Remove chicken; shake off excess cornstarch. Heat canola oil in a large nonstick skillet over medium-high. Add chicken, and cook 3 minutes on each side or until browned. Place in a 5- to 6-quart slow cooker. Thinly slice green parts of green onions; set aside. Finely chop white parts of green onions; stir together with ketchup, honey, soy sauce, ginger, garlic, salt, and ½ cup vinegar in a medium bowl. Pour sauce over chicken in slow cooker. Cover and cook on high for 3 hours, or on low for 7 hours and 30 minutes, until chicken is tender and cooked through. Remove chicken from slow cooker; cool slightly. Carefully remove bones from each thigh; discard bones. Heat rice according to package directions. Stir together coleslaw, radishes, sesame oil, and remaining 1 tablespoon vinegar. Divide cooked rice evenly among 6 bowls. Top evenly with coleslaw mixture and chicken. Drizzle with sauce from slow cooker; sprinkle with green onion slices.

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