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Servings: 2, Prep Time: 10 min, Cook Time: 280 min
Ingredients
10 oz [282.5 g] Boneless Skinless Chicken Thighs (raw)
0.25 cup [56 g] Coconut Aminos
2 tbsp [42 g] Honey
1 tbsp [15 g] Orange Juice
1 tbsp [16 g] Tomato Paste
0.25 tablespoon [3.4 g] Sesame Oil
0.25 tbsp, minced [2.13 g] Garlic
0.25 tsp [0.45 g] Ginger (Ground)
1 Dash [1 g] Himalayan Pink Salt
1 dash [0.1 g] Black Pepper
0.5 tbsp [4.5 g] Sesame Seeds
0.33 cup [61.05 g] White Rice (Uncooked)
2 cup, florets [142 g] Broccoli
Directions
Place chicken thighs in the bottom of a slow cooker.
Place the remaining ingredients (except sesame seeds, rice and broccoli) into a small bowl and whisk together. Then pour over the chicken and turn to coat.
Cook the chicken on low for 4-5 hours.
Remove the chicken from the slow cooker and set aside. Transfer the sauce into a small pan.
Simmer the sauce for about 20 minutes until it has thickened and reduced by half.
Meanwhile, steam the broccoli and cook the rice as directed on the package.
Toss the chicken in the sauce and serve over the rice with broccoli. Sprinkle sesame seeds on top.
Nutrition Info
Calories: 445, Fat: 9g, Carbs: 61g, Protein: 33g, Fiber: 3g, Sugar: 31g
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