Sweet and Spicy Teriyaki Chicken
Servings: 4 people
Equipment
- 1 slow cooker
Ingredients
- 1½ lb organic boneless skinless chicken thighs
- 2 tsp flaky sea salt
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp ginger
Sauce
- ½ tbsp rice vinegar
- ½ cup Rib Rack Teriyaki Marinade
- ¼ cup coconut aminos
- 2 tbsp honey
- 1 tsp hot sauce chili
- ¼ cup sweet chili sauce
- ½ tsp sesame oil
- ¼ tsp smoked paprika
- 1 tsp arrow root
- 2 tsp water
- 1 tsp sesame seeds
- ¼ cup chopped green onions
- 2 cup organic broccoli florets steamed
- 2 cup organic jasmine rice cooked
Instructions
- Turn a slow cooker to high. While that is heating up, mix together in a small spice bowl 2 tsp flaky sea salt, 1 tsp garlic powder, 1 tsp onion powder and ¼ tsp ginger.
- In another small bowl whisk together ½ tbsp rice vinegar, ½ cup Rib Rack Teriyaki Marinade, ¼ cup coconut aminos, 2 tbsp honey, 1 tsp hot sauce, ¼ cup sweet chili sauce, ½ tsp sesame oil, ¼ tsp smoked paprika.
- On a plate sprinkle the salt mixture onto the 1½ lb organic boneless skinless chicken thighs. Press it in on both sides.
- Add the chicken to the slow cooker in a single layer. Dump any remaining seasoning that didn't adhere into the slow cooker.
- Pour the sauce mixture over top, sprinkle with 1 tsp sesame seeds and ¼ cup chopped green onions.
- Place the lid on and cook on high about 2 hours. I like to spoon the sauce over a few times while it cooks.
- 30 minutes before serving, mix together 1 tsp arrow root and 2 tsp water. Pour into the slow cooker and whisk. (This thickens the sauce)
- Serve over rice with broccoli. Spoon the sauce out and drizzle over to your desired taste.