Wednesday, April 5, 2017

Sweet and Sour Chicken Thighs

This sweet and sour slow cooker chicken is amazing, and much better for you than going to a restaurant and getting something from out. It only takes 3 hours in the slow cooker and serves around four people. Test it out next time you have a craving for oriental food!


2 1/2 lb. bone-in chicken thighs, skinned
1/4 c. cornstarch
1 Tbs. canola oil
2 green onions, thinly sliced
1/4 c. ketchup
1/4 c. honey
2 Tbs. soy sauce, reduced-sodium
2 tsp. grated fresh ginger
2 tsp. minced garlic
1 tsp. salt
1/2 c. rice vinegar
1 pouch Uncle Ben's brown rice
1 pkg. cabbage/kale mix

Place the skinless chicken thighs in a large bag with the cornstarch. Shake the bag making sure all of the chicken is coated. Shake off the excess cornstarch. Heat a large pan with the canola oil. Place the chicken in the pan and brown on each side for 3 minutes on medium-high heat. 

Place the browned chicken in the bottom of a slow cooker. In a medium size bowl, mix the ketchup, honey, soy sauce, ginger, garlic, salt, rice vinegar and the whites of the onion. Pour over the chicken and place the lid on the slow cooker. Cook on high for 3 hours. Remove the thighs and place on a cutting board. Carefully slice open the thighs partially and remove the bone. 

Add the salad and rice to your serving plates. Place 1-2 chicken thighs over the rice. Whisk the sauce left in the slow cooker and drizzle on top of everything. Finish with thin sliced green onions.

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