Honey Teriyaki Chicken & Rice

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8 servings

Added 2024-11-04

Updated 2024-11-04

English Japanese Main ChickenRiceWarm

Ingredients

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1360g	Boneless skinless chicken thighs
75g	Soy sauce
30g	Dark soy sauce
80g	Honey
60g	Mirin
30g	Ginger paste
15g	Garlic paste
Corn starch slurry (to thicken sauce):
3 tbsp	Cornstarch
4 tbsp	Cold water
480g	Short grain or sushi rice, dry weight
Low-cal yum yum sauce:
100g	Low-fat mayo
100g	0% greek yogurt
75g	Sriracha
	Salt, pepper, garlic powder to taste
	Milk (as needed for desired consistency)
2	Stalks green onions, chopped

Cooking mode

Mix cornstarch and cold water in a small bowl, then add after chicken is done and let sit uncovered for 15-20 mins.
You can add the cornstarch slurry before cooking, but it's recommended to add it at the end to assess the need for thickening.
Cook the chicken on high for 4-5 hours or on low for 5+ hours.
Prepare the rice according to package instructions.
For the Low-Cal Yum Yum Sauce, combine low-fat mayo, greek yogurt, sriracha, and season with salt, pepper, and garlic powder to taste.
Add milk as needed for desired consistency.