Ingredients
The following ingredients have 4 Servings
- 1/2 cup light brown sugar, packed
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons fresh lemon juice
- 2 tablespoons fish sauce
- 1 tablespoon fresh ginger, grated
- 1/4 teaspoon crushed red pepper
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 cup long-grain white rice
- 1 tablespoon canola oil
- 3/4 pound snow peas, trimmed
- 2 heads baby bok choy, leaves separated
- 1 red bell pepper, sliced
- 4 scallions, cut into 2-inch lengths
- 2 cloves garlic, thinly sliced
- kosher salt and freshly ground black pepper
Instruction
- In a 4-6 quart slow cooker, mix together the sugar, soy sauce, lemon juice, fish sauce, ginger, and crushed red pepper. Add the chicken and turn to coat.
- Cover and cook on high until the chicken is tender, 4-5 hours.
- 20 minutes before serving, cook the rice according to package directions. Transfer chicken to a plate. Pour the cooking liquid into a large skillet and boil until slightly thickened, 4-5 minutes. Set aside.
- Heat the oil in a separate large skillet over medium-high heat. Add snow peas, bok choy, bell pepper, scallions, and garlic and cook until vegetables are tender, tossing frequently, about 4-5 minutes.
- Season with salt and pepper and serve with the chicken and rice. Drizzle cooking liquid over the top. Enjoy!