Rating: 3 stars
318 Ratings
  • 5 star values: 55
  • 4 star values: 55
  • 3 star values: 97
  • 2 star values: 86
  • 1 star values: 25
Dawn Perry

Gallery

Credit: Marcus Nilsson

Recipe Summary

hands-on:
30 mins
total:
8 hrs 30 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

643 calories; fat 17g; saturated fat 4g; cholesterol 112mg; sodium 1157mg; protein 40g; carbohydrates 82g; sugars 33g; fiber 5g; iron 6mg; calcium 110mg.
Advertisement