Slow-Cooker Soy-Glazed Chicken With Stir-Fried Vegetables

By mahto

Ingredients

• 1/2 cup packed light brown sugar
• 3 tablespoons low-sodium soy sauce
• 3 tablespoons fresh lemon juice
• 2 tablespoons Asian fish sauce
• 1 tablespoon grated fresh ginger
• 1/4 teaspoon crushed red pepper
• 1 1/2 pounds boneless, skinless chicken thighs (about 8)
• 1 cup long-grain white rice
• 1 tablespoon canola oil
• 3/4 pound snow peas, trimmed
• 2 heads baby bok choy, leaves separated
• 1 red bell pepper, sliced
• 4 scallions, cut into 2-inch lengths
• 2 cloves garlic, thinly sliced
• black pepper

Details

Servings 4
Preparation time 30mins
Cooking time 510mins
Adapted from realsimple.com

Preparation

Step 1

In a 4- to 6-quart slow cooker, mix together the sugar, soy sauce, lemon juice, fish sauce, ginger, and crushed red pepper. Add the chicken and turn to coat.

Cover and cook until the chicken is tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).

Twenty minutes before serving, cook the rice according to the package directions.

Meanwhile, transfer the chicken to a plate. Pour the cooking liquid into a large skillet and boil until slightly thickened,
4 to 5 minutes.

Heat the oil in a second large skillet over medium-high heat. Add the snow peas, bok choy, bell pepper, scallions, and garlic
and cook, tossing frequently, until the vegetables are tender, 4 to 5 minutes. Season with ¼ teaspoon black pepper. Serve with the chicken and rice; drizzle with the cooking liquid.

Per Serving
Calories 643