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• 1360 g boneless skinless chicken thighs
• 75 g soy sauce
• 30 g dark soy sauce
• 80 g honey
• 60 g mirin
• 30 g ginger paste
• 15 g garlic paste
• 3 tbsp cornstarch
• 4 tbsp cold water
• 480 g short grain or sushi rice (dry weight)
• 100 g low-fat mayo
• 100 g 0% greek yogurt
• 75 g sriracha
• to taste salt
• to taste black pepper
• to taste garlic powder
• as needed milk
• 2 stalks green onions, chopped

Instructions

1. 1

   Place the boneless skinless chicken thighs into the slow cooker.

2. 2

   Add the soy sauce, dark soy sauce, honey, mirin, ginger paste, and garlic paste to the slow cooker and stir to coat the chicken.

3. 3

   Cover and cook on High for 4-5 hours or Low for 5+ hours until the chicken is cooked through and tender.

4. 4

   Whisk together the cornstarch and cold water in a small bowl to create a slurry.

5. 5

   Pour the slurry into the slow cooker, stir to combine, and leave uncovered for 15-20 minutes to allow the sauce to thicken.

6. 6

   Cook the short grain rice separately according to package instructions.

7. 7

   To make the Yum Yum sauce, mix together the low-fat mayo, Greek yogurt, sriracha, salt, pepper, garlic powder, and a splash of milk to reach desired consistency.

8. 8

   Shred or break apart the chicken in the slow cooker, then optionally mix the cooked rice directly into the chicken or divide separately into 8 meal prep containers.

9. 9

   Garnish with chopped green onions and serve with the Yum Yum sauce.