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

soy-glazd-chicken-stir-fried-vegetables
Photo by Marcus Nilsson
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 643 calories
    • 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

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.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).Twenty minutes before serving, cook the rice according to the package directions.Meanwhile, transfer the chicken to a plate. Pour the cooking liquid into a large skillet and boil until slightly thickened, 4 to 5 minutes.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. 

Ingredients

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