Close
Photo: Photographer: Jen Causey, Food Stylist: Margaret Dickeyt, Prop Stylist: Julia Bayless
Active Time:20 minsTotal Time:3 hrs 20 minsServings:6Jump to Nutrition Facts
Active Time:20 minsTotal Time:3 hrs 20 minsServings:6
Active Time:20 mins
Active Time:
20 mins
Total Time:3 hrs 20 mins
Total Time:
3 hrs 20 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2½poundbone-in, skinless chicken thighs¼cupcornstarch1tablespooncanola oil2scallions¼cupunsalted ketchup¼cuphoney2tablespoonsreduced-sodium soy sauce2teaspoonsgrated fresh ginger2teaspoonsminced garlic¾teaspoonkosher salt½cupplus1Tbsp.rice vinegar, divided2(8.8-oz.) pouchesprecooked microwavable brown rice3cupspackaged cabbage-and-carrot coleslaw¾cupthinly sliced radishes1tablespoontoasted sesame oil
Cook Mode(Keep screen awake)
Ingredients
2½poundbone-in, skinless chicken thighs
¼cupcornstarch
1tablespooncanola oil
2scallions
¼cupunsalted ketchup
¼cuphoney
2tablespoonsreduced-sodium soy sauce
2teaspoonsgrated fresh ginger
2teaspoonsminced garlic
¾teaspoonkosher salt
½cupplus1Tbsp.rice vinegar, divided
2(8.8-oz.) pouchesprecooked microwavable brown rice
3cupspackaged cabbage-and-carrot coleslaw
¾cupthinly sliced radishes
1tablespoontoasted sesame oil
DirectionsPlace 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 heat. 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 scallions; set aside. Finely chop white parts of scallions; stir together with ketchup, honey, soy sauce, ginger, garlic, salt and 1/2 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 in a large bowl.Spoon cooked rice into bowls. Top with coleslaw mixture and chicken. Drizzle with sauce from slow cooker; sprinkle with scallion slices.Originally appeared: Cooking Light Power Bowls Issue
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 heat. 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 scallions; set aside. Finely chop white parts of scallions; stir together with ketchup, honey, soy sauce, ginger, garlic, salt and 1/2 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 in a large bowl.Spoon cooked rice into bowls. Top with coleslaw mixture and chicken. Drizzle with sauce from slow cooker; sprinkle with scallion slices.
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 heat. 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 scallions; set aside. Finely chop white parts of scallions; stir together with ketchup, honey, soy sauce, ginger, garlic, salt and 1/2 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 in a large bowl.
Spoon cooked rice into bowls. Top with coleslaw mixture and chicken. Drizzle with sauce from slow cooker; sprinkle with scallion slices.
Originally appeared: Cooking Light Power Bowls Issue
Rate ItPrint
Nutrition Facts(per serving)482Calories14gFat48gCarbs41gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
