Hands-On Time
30 Mins
Total Time
8 Hours 30 Mins
Yield
Serves 4
Marcus Nilsson

How to Make It

Step 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.

Step 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).

Step 3

Twenty minutes before serving, cook the rice according to the package directions.

Step 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.

Step 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.

Chef's Notes

 

Ratings & Reviews

/5
Reviews
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