2 ½ pound bone-in, skinless chicken thighs
¼ cup cornstarch
1 tablespoon canola oil
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)