This was a huge hit with my family over the weekend! It literally took me 5 minutes to put it together and then I just let it cook all day. I packed the entire crock pot with me, topped it with my new handy pot bra and dinner was done! If you don’t know what a pot bra is then check out the picture or the link. But whatever you do don’t google “pot bra.” My Mom made some white jasmine rice but you could also just put it over microwaved frozen cauliflower for a lower carb version.
Remember that if you cook your rice the day before, it will have less calories and less carbohydrates. Check out this article to learn more.
5-6 Chicken Thighs (boneless skinless)
1 Cup White Onion (roughly chopped )
1 Cup Carrot Slices
1/2 Cup Soy Sauce or Tamari
1/2 Cup Chicken or Beef Broth
1/2 Cup Mirin (Japanese cooking wine)
1/4 Cup Honey or 2 big TBS of brown sugar
1/2 Inch Chunk Ginger (you don’t have to chop this)
4-5 Garlic Cloves peeled
1 tsp Chili Flakes
1 Tbs Toasted Sesame Oil
2 Cups Frozen Green Beans or Broccoli
Green onions chopped for garnish
Toasted sesame seeds for garnish
1 TBS Cornstarch to thicken
Turn your Crock on Low.
Toss in the Onion and Carrot and then lay the chicken thighs on top.
Blend everything else in your blender.
Pour it over. Let it cook for about 5-6 hours. Chicken thighs are great because they are inexpensive and forgiving. You cannot overcook them.
15 minutes before serving pour out most of the liquid into a little saucepan. Don’t get
too crazy exact about this. Lay the frozen vegetables on top and turn up the heat to high. Put the lid back on.
Dissolve the cornstarch in a bit of cold water. Add to the sauce and bring to simmer while stirring.
If you like you can sprinkle with green onion and sesame seeds which are delicious and beautiful. Enjoy!
If you have a smaller family to feed then freeze it for another day!