Ingredients

Chicken

• 48 oz (1.36 kg) boneless, skinless chicken thighs
• 75g soy sauce
• 30g dark soy sauce
• 80g honey
• 60g mirin
• 30g ginger paste
• 15g garlic paste

Corn Starch Slurry (to thicken the sauce)

• 3 Tbsp corn starch
• 4 Tbsp cold water

Rice

• 480g (2.5 cups) short grain rice, dry weight, fully cooked separately
• Scallions, sliced

Low-Cal Yum Yum Sauce

• 100g low fat mayo
• 100g 0% Greek yogurt
• 75g sriracha
• Salt, pepper, and garlic powder to taste
• Milk, as needed for the consistency you want

Instructions

1. Whisk the corn starch into the cold water to make the slurry.
2. Put the chicken thighs in the slow cooker with the soy sauce, dark soy sauce, honey, mirin, ginger paste, garlic paste, and the slurry. Toss to coat.
3. Cook until the chicken is tender and the sauce has thickened, about 3–4 hours on High or 6–7 hours on Low.
4. Meanwhile, cook the rice fully on its own.
5. Break up the chicken, then stir in the cooked rice and sliced scallions until everything is coated in the sauce.
6. Whisk together the mayo, yogurt, sriracha, and seasonings for the yum yum sauce, thinning with milk as needed. Drizzle over each bowl.

Instant Pot

Put the chicken and sauce ingredients in the pot with 1/2 cup water (the honey scorches and triggers the burn warning without it). Pressure cook on High for 10 minutes, then natural release for 10 minutes. Switch to sauté, stir in the slurry, and simmer for 1–2 minutes until thick. Cancel sauté and finish from step 5. Unlike the slow cooker, the slurry goes in after pressure cooking: starch on the bottom of the pot scorches and sets off the burn warning.

Notes: The video gives no cook times or scallion amount; the times above are typical slow cooker and Instant Pot times for thighs.

Adapted from Stealth Health Life.