This is a recipe from Instagram advertised as a good option for meal prep. You can adjust the amount of sriracha in the Yum Yum Sauce to control the spice level. I halved the spice in the sauce from the original recipe since it packs some heat, but when the sauce is mixed with the rice and chicken it’s not too strong so add sriracha to taste. We also added broccoli to balance out the carbs and protein.

Summary

  • Prep Time: 15-20 minutes
  • Cook Time: 30 minutes in pressure cooker, 4-6 hours in slow cooker
  • Servings: 8

Ingredients

  • 48 oz (1360g) boneless, skinless chicken thighs
  • 1 head chopped broccoli
  • 1/2 cup (125g) soy sauce
  • 4 Tbsp (80g) honey
  • 4 Tbsp (60g) mirin
  • 2 Tbsp (30g) ginger paste
  • 1 Tbsp (15g) garlic paste
  • 2.5 cups (480g dry weight) rice
  • 1/2 cup (100g) low-fat mayonnaise
  • 1/2 cup (100g) plain Greek yogurt
  • 3 Tbsp (45g) sriracha
  • pepper,
  • garlic
  • salt, pepper, and garlic powder
  • milk
  • 3 Tbsp cornstarch
  • chopped green onions

Directions

  1. In a slow cooker or pressure cooker, combine the boneless, skinless chicken thighs: 48 oz (1360g), chopped broccoli: 1 head, soy sauce: 1/2 cup (125g), honey: 4 Tbsp (80g), mirin: 4 Tbsp (60g), ginger paste: 2 Tbsp (30g), and garlic paste: 1 Tbsp (15g), stirring to ensure the chicken is well coated.
  2. Cook on high for 4-5 hours on high or on low for 5+ hours, or until the chicken is cooked through and tender.
  3. While the chicken cooks, cook rice: 2.5 cups (480g dry weight).
  4. Also while the chicken cooks, make Yum Yum sauce by mixing together low-fat mayonnaise: 1/2 cup (100g), plain Greek yogurt: 1/2 cup (100g), sriracha: 3 Tbsp (45g), salt, pepper, and garlic powder to taste, adding small amounts of milk as needed for consistency.
  5. Once cooked, shred the chicken.
  6. To thicken the sauce, move the chicken to one side and add cornstarch: 3 Tbsp to the broth and stir until well combined.
  7. (Optional) Combine the rice and chicken in the pot to form a consistent mixture.
  8. To serve, top the rice and chicken with chopped green onions, a drizzle of Yum Yum Sauce, and (optionally for spice) additional sriracha.