“Asian food is my cooking nemesis” that is what I used to tell people. My sister is great at Asian food, which is good because it is her husbands favorite. Me…not so much. I am not one to be beaten by nemeses of any kind though so I keep practicing. Trying to step up my Asian food game. This recipe is the result of said practice. My daughter is allergic to soy (plus, its not great for any of us) so I tweaked the typical ingredients for soy-free ones. I served this to my sister and BIL and they both approved.
I am a huge fan of good freezer meals. There are lots of freezer meals out there but they aren’t all good. You should be able to confidently add this recipe to your list of good ones. It is easy to assemble and easy to prepare. You can serve this with the rice option of your choice. Cauli rice will make it paleo friendly.
Soy-free Honey Garlic Slow Cooker Chicken
Ingredients
- 8 boneless skinless chicken thighs
- 1/2 cup coconut aminos
- 1/2 cup fish sauce
- 1/2 cup honey
- 2 TBS rice wine vinegar
- 1 TBS sesame oil
- 1 tsp grated ginger
- 5 minced garlic cloves
- 2 scallions thinly sliced
- 3 TBS arrowroot powder
- 2-3 cups frozen stir-fry vegetables
- Cooked rice or cauli rice
Instructions
-
Combine aminos, fish sauce, honey, vinegar, sesame oil, ginger, garlic and scallions in a small bowl, set aside. Place chicken thighs in the bowl of a slow cooker and pour prepared sauce over chicken. Cook on low 2-3 hours or until chicken is cooked through and able to be easily pulled apart into bite-sized shreds. Remove liquid and place in a separate bowl. Add arrowroot powder to the chicken mixture and stir until fully incorporated. Add the liquid back in and stir. Place frozen veggies on top of the chicken mixture, place the lid back on and let cook for another 10-15 minutes or until veggies are a steamed texture. Stir just until combined and serve with rice of your choice. Top with sesame seeds (optional)
For freezer meal version - Label a freezer bag with the Recipe name, date and cooking instructions. Combine aminos, fish sauce, honey, vinegar, sesame oil, ginger, garlic and scallions in a small bowl, set aside. Place chicken thighs in a freezer bag and pour sauce over the top. Seal and freeze until ready to use. The night before you are ready to serve, place freezer bag in the refrigerator to thaw. Place contents of bag in the slow cooker and follow directions above.
Recipe Notes
Note - You can make this dish with frozen chicken but the cooking time will vary (3 hours on high) and you may need more arrowroot powder for thickening.
And now that you have dinner cooking why not read some good Asian inspired books! You could even read them at the dinner table!
Yoko Is a great picture book for young readers. It uses food to talk about different cultures in a fun way.
The Story about Ping is a classic picture book that tells about a spirited little duck named Ping and his crazy adventure in and around the Yagtze River.
Tikki Tikki Tembo is a recreation of an old Chinese folktale about a boy with a long name who falls down a well. The idea behind the folktale is to explain why modern Chinese names are often short. This version has won many awards.
In the Year of the Boar and Jackie Robinson is an American Library Association Notable book. This chapter book for middle grade students tells the tale of an immigrant girl and talks about Jackie Robinson breaking the color barrier in American baseball. The story is both funny and heartwarming.
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This looks amazing! Im allergic to sesame. Is there anything i can sub for that?
We love it. I hope you enjoy it too.
Oh, and you can use coconut oil either refined or unrefined.