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Sweet-and-Sour Chicken Bowls


  • 2 ½ pound bone-in, skinless chicken thighs

  • ¼ cup cornstarch

  • 1 tablespoon canola oil

  • 2 scallions

  • ¼ cup unsalted ketchup

  • ¼ cup honey

  • 2 tablespoons reduced-sodium soy sauce

  • 2 teaspoons grated fresh ginger

  • 2 teaspoons minced garlic

  • ¾ teaspoon kosher salt

  • ½ cup plus 1 Tbsp. rice vinegar, divided

  • 2 (8.8-oz.) pouches precooked microwavable brown rice

  • 3 cups packaged cabbage-and-carrot coleslaw

  • ¾ cup thinly sliced radishes

  • 1 tablespoon toasted sesame oil


Step 1: Prepare Chicken

Grab and place chicken thighs in a large ziplock plastic freezer bag; sprinkle with cornstarch, and seal. Shake bag until chicken is evenly coated. Remove chicken; shake off any excess cornstarch.

Step 2: Time to Cook

Heat canola oil in a large nonstick skillet over medium-high heat. Add chicken and cook 3 minutes on each side or until browned. Place in a 5- to 6-quart slow cooker.

Step 3: Get your ingredients ready.

Thinly slice green parts of scallions; set aside. Finely chop white parts of scallions; stir together with ketchup, honey, soy sauce, ginger, garlic, salt and 1/2 cup vinegar in a medium bowl. Pour sauce over chicken in slow cooker. Cover and cook on HIGH for 3 hours, or on LOW for 7 hours and 30 minutes, until chicken is tender and cooked through. Remove chicken from slow cooker; cool slightly. Carefully remove bones from each thigh; discard bones.

Step 4: Cook the Rice and Stir ingredients.

Heat rice according to package directions. Stir together coleslaw, radishes, sesame oil and remaining 1 tablespoon vinegar in a large bowl.

Step 5: Serve

Serve cooked rice into bowls. Top it with coleslaw mixture and chicken. Then drizzle with sauce from slow cooker; sprinkle with scallion slices.

Nutritional Facts (per serving)

Calories: 482

Fat: 14g

Carbs: 48g

Protein: 41g

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