Winter Recipe: Slow-Cooker Soy-Glazed Chicken With Vegetables
Updated: May 10
A winter recipe for caregivers to make for their patients from Clearcareonline.com.
Using the slow cooker makes preparing meals a breeze. Caregivers can start them in the morning and serve them later that evening, or have seniors serve themselves. Makes
• ½ cup light brown sugar
• 3 tablespoons low-sodium soy sauce
• 3 tablespoons fresh lemon juice
• 2 tablespoons Asian fish sauce
• 1 tablespoon grated fresh ginger
• ¼ teaspoon crushed red pepper
• 1 ½ lb. boneless, skinless chicken thighs (about 8)
• 1 cup long-grain white rice
• 1 tablespoon canola oil
• ¾ 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
• black pepper
1. In a 4- to 6-quart slow cooker, mix together sugar, soy sauce, lemon juice, fish sauce, ginger, and crushed red pepper. Add the chicken and turn to coat.
2. Cover and cook until the chicken is tender on low for 7 to 8 hours or on high for 4 to 5 hours
3. Twenty minutes before serving, cook the rice according to the package directions.
4. Transfer chicken to a plate. Pour the cooking liquid into a large skillet and boil until slightly thickened, 4 to 5 minutes.
5. Heat oil in a large skillet over medium-high heat. Add snow peas, bok choy, bell pepper, scallions, and garlic and cook, tossing frequently, until the vegetables are tender, 4 to 5 minutes. Season with ¼ teaspoon black pepper.
6. Serve with the chicken and rice; drizzle with the cooking liquid.
• Add or substitute vegetables to your desire. Additional ideas include carrots, celery, zucchini and edamame.
• Use beef or pork instead of chicken