Healthy Slow Cooker Teriyaki Chicken with Ginger Bok Choy Salad

• Gluten free

• Meat

  • 2 lbs Chicken breasts, boneless skinless

• Produce

  • 2 Garlic cloves
  • 1 tbsp Ginger, fresh
  • 2 Green onions

• Condiments

  • 1/4 cup Lower-sodium soy sauce
  • 1/2 cup Maple syrup

• Baking & Spices

  • 2 tbsp Cornstarch
  • 1 Sesame seeds

• Oils & Vinegars

  • 2 tbsp Rice wine vinegar
  • 1 tbsp Sesame oil, dark

• Drinks

  • 1/4 cup Orange juice, fresh

• Liquids

  • 1/4 cup Water

Found on theseasonedmom.com

Description

Ingredients

• 2 – 2 ½ pounds boneless, skinless chicken breasts, thighs, or a combination of the two
• ½ cup maple syrup
• ¼ cup fresh orange juice
• ¼ cup lower-sodium soy sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon grated, peeled fresh ginger
• 1 tablespoon dark sesame oil
• 2 garlic cloves, minced
• ¼ cup cold water
• 2 tablespoons cornstarch
• 2 sliced green onions, for serving
• Sesame seeds, for serving

Directions

• Place chicken in slow cooker.
• In a medium bowl, whisk together maple syrup, orange juice, soy sauce, rice wine vinegar, ginger, sesame oil, and garlic. Pour sauce over the chicken.
• Cover and cook on low setting for 4-6 hours.
• Remove chicken from slow cooker and place in a large bowl. Use two forks to shred the chicken and then cover to keep the meat warm.
• In a small bowl, whisk together cold water and cornstarch.
• Pour sauce from the slow cooker through a strainer and into a saucepan. Add the cornstarch mixture. Bring sauce to a boil and cook for 1-2 minutes, or until sauce thickens.
• Pour sauce over the chicken, toss, and serve.