Slow Cooker Sesame & Garlic Chicken with Bok Choy & Broccoli. 402cal./lb.
Slow Cooker Sesame & Garlic Chicken with Bok Choy & Broccoli. 402cal./lb.
by JimmyKnifeFingers
1 Comment
JimmyKnifeFingers
The yield I got at the end was about 86oz., which I get about 5-6 meals out of. Totaling the ingredients came out to about 2166 calories. I usually make it in 4 hours after work. It reheats great and it’s really tasty. Here’s the recipe.
If I’m feeling fancy I throw a sauce together. Using store bought is fine. But it’s about a cup and a half of soy sauce, 1/4 cup toasted sesame oil, 2tbsp rice vinegar, 8-12 cloves of diced or minced garlic, 2tbsp brown sugar, 1tsp minced ginger, 1tsp sesame seeds, red pepper flakes to your taste. I got about 14oz total weight on the sauce.
Then I slow cooked 2lbs. of chicken thighs on high in the sauce for two hours. While that cooked, I roughly chopped 14oz petite baby bok choy and riced 12oz of broccoli in the food processor.
After two hours on high, I pulled the chicken and added in the bok choy, broccoli, an 8oz can of bamboo shoots, and 15oz bean sprouts. Then I slow cooked the veggies on high in the sauce for 1.5 hours while the chicken rested. With 30mins left, I dice the chicken and add it back in, stirring everything together.
1 Comment
The yield I got at the end was about 86oz., which I get about 5-6 meals out of. Totaling the ingredients came out to about 2166 calories. I usually make it in 4 hours after work. It reheats great and it’s really tasty. Here’s the recipe.
If I’m feeling fancy I throw a sauce together. Using store bought is fine. But it’s about a cup and a half of soy sauce, 1/4 cup toasted sesame oil, 2tbsp rice vinegar, 8-12 cloves of diced or minced garlic, 2tbsp brown sugar, 1tsp minced ginger, 1tsp sesame seeds, red pepper flakes to your taste. I got about 14oz total weight on the sauce.
Then I slow cooked 2lbs. of chicken thighs on high in the sauce for two hours. While that cooked, I roughly chopped 14oz petite baby bok choy and riced 12oz of broccoli in the food processor.
After two hours on high, I pulled the chicken and added in the bok choy, broccoli, an 8oz can of bamboo shoots, and 15oz bean sprouts. Then I slow cooked the veggies on high in the sauce for 1.5 hours while the chicken rested. With 30mins left, I dice the chicken and add it back in, stirring everything together.