Plat
Slow Cooker Honey Teriyaki Chicken Bowls with Yum Yum Sauce
5 h 30Pour 8Nutri-Score C€€
C
5 h 30
5 h 30Slow Cooker Honey Teriyaki Chicken Bowls with Yum Yum Sauce
ce qu’il vous faut
Ingrédients
boneless skinless chicken thighs (trimmed)Viandes1,4 kg
soy sauceÉpicerie75 g- dark soy sauceÉpicerie30 g
honeyÉpicerie80 g
mirinÉpicerie60 g- ginger pasteÉpicerie30 g
- garlic pasteÉpicerie15 g
- cornflour (3 tbsp)Épicerie24 g
cold water (4 tbsp)Autres60 ml
short-grain rice (dry weight)Céréales480 g
spring onions (chopped)Fruits et légumes2 morceaux
sesame seeds (to finish)Fruits à coque et graines10 g- low-fat mayonnaiseÉpicerie100 g
0% Greek yoghurtProduits laitiers100 g- srirachaÉpicerie75 g
salt (to taste)Épices2 g
black pepper (to taste)Épices1 g
garlic powder (to taste)Épices2 g
milk (a splash, if needed)Produits laitiers30 ml
par portion
Nutrition
501kcal
- Glucides
- 65 g
- Protéines
- 40 g
- Lipides
- 9 g
ce que vous utiliserez
Ustensiles
Mijoteuse
Saladier ×2
Casserole
pas à pas
Préparation
- Étape 1
Load the slow cooker
- Add the chicken thighs, soy sauce, dark soy sauce, honey, mirin, ginger paste and garlic paste to the slow cooker.
- Mix everything together so the chicken is well coated.
- Étape 2
Cook the chicken
- Cook on high for 4–5 hours, or on low for 5+ hours, until the chicken is cooked through and tender.
- Étape 3
Thicken the sauce
- Mix the cornflour and cold water in a small bowl.
- Stir the slurry into the slow cooker once the chicken is done, then leave uncovered for 15–20 minutes to thicken the sauce.
- Étape 4
Cook the rice and shred the chicken
- Cook the rice according to the packet instructions.
- Shred the chicken and mix it through the rice with the teriyaki sauce.
- Étape 5
Make the yum yum sauce
- Mix together the mayonnaise, Greek yoghurt, sriracha, salt, black pepper and garlic powder.
- Add a splash of milk if you want it thinner.
- Étape 6
Assemble and serve
- Drizzle the yum yum sauce over the chicken and rice.
- Finish with spring onions and sesame seeds.