Ingredients
- 1/4 cup brown sugar
- 1/4 cup balsamic vinegar
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, chopped
- 1/2 teaspoon crushed red pepper flakes
- 1 1/2 pounds boneless skinless chicken thighs (trimmed)
- 3/4 cup dry long grain white rice
- 1 orange
- 2 scallions, thinly sliced
- 1 small head Boston lettuce, leaves separated
How to Make
-
Step 1: In a 5-6 qt. slow cooker, combine sugar, vinegar, soy sauce, ginger, garlic and red pepper flakes.
-
Step 2: Add the chicken and turn to coat.
-
Step 3: Cook covered, until chicken is cooked through and very tender, 6-7 hours on low or 3-4 hours on high.
-
Step 4: 25 minutes before serving, cook the rice according to package directions.
-
Step 5: Meanwhile, cut away the peel and white pith of the orange. Cut the orange into thin half-moons and place in a medium bowl.
-
Step 6: Fold in the scallions.
-
Step 7: Using two forks gently shred the chicken into medium pieces.
-
Step 8: Fill the lettuce leaves with the rice and top with the chicken and the orange mixture.
Tips & Variations
- Crock-Pot
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.