Slow-Cooker Soy-Glazed Chicken With Stir-Fried Vegetables

Slow-Cooker Soy-Glazed Chicken With Stir-Fried Vegetables
Marcus Nilsson
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preparation
30
minutes
cooking
510
minutes
Serves 4

Ingredients

1/2
cup
packed light brown sugar
3
tablespoons
low-sodium soy sauce
3
tablespoons
fresh lemon juice
2
tablespoons
Asian fish sauce
1
tablespoon
grated fresh ginger
1/4
teaspoon
crushed red pepper
1 1/2
pounds
boneless, skinless chicken thighs (about 8)
1
cup
long-grain white rice
1
tablespoon
canola oil
3/4
pound
snow peas, trimmed
2
heads baby bok choy, leaves separated
1
red bell pepper, sliced
4
scallions, cut into 2-inch lengths
2
cloves garlic, thinly sliced
black pepper

Directions

  1. In a 4- to 6-quart slow cooker, mix together the sugar, soy sauce, lemon juice, fish sauce, ginger, and crushed red pepper. Add the chicken and turn to coat.
  2. Cover and cook until the chicken is tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
  3. Twenty minutes before serving, cook the rice according to the package directions.
  4. Meanwhile, transfer the chicken to a plate. Pour the cooking liquid into a large skillet and boil until slightly thickened, 4 to 5 minutes.
  5. Heat the oil in a second large skillet over medium-high heat. Add the snow peas, bok choy, bell pepper, scallions, and garlic and cook, tossing frequently, until the vegetables are tender, 4 to 5 minutes. Season with ¼ teaspoon black pepper. Serve with the chicken and rice; drizzle with the cooking liquid.

 

Dawn Perry
January 2012

Nutritional Information

  • Per Serving
  • Calories 643
  • Fat 17 g
  • Sat Fat 4 g
  • Cholesterol 112 mg
  • Sodium 1,157 mg
  • Protein 40 g
  • Carbohydrate 82 g
  • Sugar 33 g
  • Fiber 5 g
  • Iron 6 mg
  • Calcium 110 mg
What does this mean? See Nutrition 101.

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