In a 4-6 quart slow cooker, mix together sugar, soy sauce, lemon juice, fish sauce, ginger, and red pepper flakes. Add chicken and turn to coat. Cover and cook on low for 7-8 hours.
Twenty minutes before serving, cook the rice.
Meanwhile, transfer chicken to a plate. Pour the cooking liquid into a pan and boil until slightly thickened, about 4-5 minutes.
Heat the oil in a large skillet over med- high heat. Add the vegetables and garlic and stir-fry until tender, about 4-5 minutes. Season with pepper
Serve chicken thighs with rice and stir fried vegetables. Top with sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (381g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 102 (22%)|
|Amt Per Serving||% DV|
|Total Fat 11.4g||15 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 141.2mg||43 %|
|Sodium 1043.2mg||36 %|
|Potassium 821.4mg||22 %|
|Total Carbohydrate 49.4g||15 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 44.9g|
|Protein 39.8g||57 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 462
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