Bone-in chicken thighs are pan-seared before being basted with sticky-sweet sauce and slow-cooked to fork-tender perfection.
Sear the chicken thighs in batches to avoid overcrowding the pan and hindering browning.
To get an extra dose of veggies, pair it with sugar snap or snow peas.
Photo: Photographer: Jen Causey, Food Stylist: Margaret Dickeyt, Prop Stylist: Julia Bayless
Shake bag until chicken is evenly coated.
Remove chicken; shake off excess cornstarch.
Heat canola oil in a large nonstick skillet over medium-high heat.
Add chicken, and cook 3 minutes on each side or until browned.
Place in a 5- to 6-quart slow cooker.
Thinly slice green parts of scallions; set aside.
Pour sauce over chicken in slow cooker.
Remove chicken from slow cooker; cool slightly.
Carefully remove bones from each thigh; discard bones.
Heat rice according to package directions.
Stir together coleslaw, radishes, sesame oil and remaining 1 tablespoon vinegar in a large bowl.
Spoon cooked rice into bowls.
Top with coleslaw mixture and chicken.
Drizzle with sauce from slow cooker; sprinkle with scallion slices.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
