Slow-Cooker Soy-Glazed Chicken With Stir-Fried Vegetables
Serves 4|
Hands-On Time:
30m
|
Total Time:
8hr
30m
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
- 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.
Nutritional Information
- Per Serving
- Calories 643
- Fat 17g
- Sat Fat 4g
- Cholesterol 112mg
- Sodium 1,157mg
- Protein 40g
- Carbohydrate 82g
- Sugar 33g
- Fiber 5g
- Iron 6mg
- Calcium 110mg
What does this mean? See Nutrition 101.
Quick Tip
In spite of its name, fish sauce doesn’t add a fishy taste to food. Rather, it enriches dressings, dips, marinades, and soups
with a deep, savory flavor chefs call “umami.” Popular in Southeast Asian cooking, the condiment—usually made from fermented
anchovies, salt, and water—is labeled “nuoc mam” on bottles from Vietnam and “nam pla” on bottles from Thailand. You can often
find both in the international aisle of the supermarket.
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