Slow Cooker Korean Chicken and Rice Bowl
Sweet and spicy Korean chicken with a healthy rice and veggie bowl
Print Recipe
Equipment
- 1 Slow Cooker
Ingredients
- 450 g Chicken thighs Boneless, chopped
- 4 tsp Gochujang chilli paste
- 2 tsp Sesame oil
- 2 tbsp Light soy sauce
- 2 tbsp Honey
- Juice of half a lime
- 8 g Ginger Sliced
Ideas for a rice bowl:
- Sticky rice
- Cucumber Sliced
- Carrot Grated or in ribbons
- Edamame beans
- Radishes Finely sliced
- Red Cabbage Finely sliced
- Spring onion Finely chopped
- Sesame seeds
Instructions
- Combine gochujang chilli paste, sesame oil, light soy sauce, honey and the juice of half a lime. This is your sauce.
- Roughly chop boneless chicken thighs into large chunks. Add to your sauce and stir well.
- Place 4-5 thin slices of ginger in the bottom of the slow cooker. Pour over the chicken and sauce.
- Cook on high for 3 hours or low for 6-7 hours.
- After cooking remove the ginger slices and stir well.
For the rice bowl
- Create a rice bowl using sticky rice and all of your favourite veggies. We use cucumber slices, carrot ribbons, edamame beans, radishes, spring onion and top with sesame seeds. You could also just enjoy the chicken with rice or noodles.
Notes
Nutrition calculations only account for the ingredients stated in the slow cooker recipe. Serving suggestions such as rice and potatoes are not included. Remember to account for the nutritional values of anything you choose to accompany the recipe with.
Nutrition
Calories: 198kcalCarbohydrates: 12gProtein: 23gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 107mgSodium: 605mgPotassium: 336mgFiber: 1gSugar: 9gVitamin A: 41IUVitamin C: 3mgCalcium: 17mgIron: 1mg
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