Give your spring dishes a fresh pop of flavor with this ginger chicken that can cook in your slow cooker all day long, served alongside some tangy cabbage slaw.
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Yields: 4 serving(s)
Total Time: 6 hrs 50 mins
Ingredients
Save Recipe- 1/4 c.
apricot jam
- 2 tbsp.
ketchup
- 1/4 c.
soy sauce
- 2 tbsp.
grated fresh ginger
- 2 lb.
boneless, skinless chicken thighs, trimmed of excess fat
- 4
cloves garlic, chopped
- 1
medium onion, chopped
- 1
small red jalapeño pepper, chopped
- 1/4 c.
unseasoned rice vinegar, divided
Kosher salt and freshly ground black pepper
- 1 c.
long-grain white rice
- 1/4
small red cabbage (about 8 ounces), cored and thinly sliced
- 2
scallions, sliced
- 1 tbsp.
chopped fresh cilantro, plus more for serving
- 1 tbsp.
olive oil
Toasted sesame seeds, for serving
Directions
- Step 1Combine apricot jam, ketchup, soy sauce, and ginger in a 5- to 6-quart slow cooker. Add chicken, garlic, onion, and jalapeño; toss to coat. Cook, covered, until chicken is cooked through, 3 1/2 to 4 1/2 hours on high or 5 1/2 to 6 1/2 hours on low. Transfer chicken to a plate and shred using two forks; return to slow cooker. Stir in 2 tablespoons rice vinegar. Season with salt and pepper.
- Step 2Twenty-five minutes before serving, cook rice according to package directions. Toss together cabbage, scallions, cilantro, oil, and remaining 2 tablespoons rice vinegar in a bowl. Season with salt.
- Step 3Serve chicken and sauce over rice topped with slaw, cilantro, and sesame seeds.
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