Slow Cooker Chicken Teriyaki Quinoa Bowls

• Meat

  • 1 1/2 lbs Chicken breasts, boneless skinless

• Produce

  • 1 Avocado
  • 2 Cloves Garlic
  • 1 tbsp Ginger
  • 1 cup Pineapple
  • 2 Scallions

• Condiments

  • 2 tbsp Honey
  • 1/3 cup Mirin
  • 1/2 cup Soy sauce, low sodium

• Pasta & Grains

  • 4 cups Quinoa, cooked

• Baking & Spices

  • 1/4 cup Brown sugar, light
  • 1 tbsp Cornstarch
  • 1 Red pepper, roasted
  • 1 Red pepper flakes
  • 1 Sesame seeds

• Nuts & Seeds

  • 1 Cashews

• Beer, Wine & Liquor

  • 1/4 cup Sake

• Liquids

  • 1 tbsp Water

Found on nospoonnecessary.com

Ingredients

• Teriyaki Chicken:
• 1 ½ - 2 Pounds Boneless, Skinless Chicken Breasts
• 2 Cloves of Garlic – minced
• 1 TBS Ginger – grated
• ⅓ Cup Mirin
• ¼ Cup Sake
• ½ Cup Low Sodium Soy Sauce
• 2 TBS Honey
• ¼ Cup Light Brown Sugar
• 1 TBS Water
• 1 TBS Cornstarch
• Bowls:
• 4 Cups Cooked Quinoa (can substitute rice)
• 1 Avocado – sliced
• 1 Roasted Red Pepper – diced
• 1 Cup Pineapple - diced
• 2 Scallions – thinly sliced
• Sesame Seeds, to taste
• Cashews, to taste
• Red Pepper Flakes, optional

Directions

• Cook the chicken: In a medium bowl, whisk together the garlic, ginger, mirin, sake, soy sauce, honey and light brown sugar. Place the chicken breasts in the bottom of your slow cooker in a single layer and season generously with salt and pepper. Pour the teriyaki sauce over the chicken. Cover and cook on high for 2-3 hours or low for 4-5 hours, or until the chicken is tender and cooked through.
• Use a slotted spoon to remove the chicken breasts to a large bowl and shred with two forks. Strain the teriyaki sauce through a mesh sieve into a medium sauce pan and place over medium high heat. In a separate small bowl whisk together the cornstarch and water. Add it to the teriyaki sauce and whisk to combine. Bring the sauce to a boil, whisking, and cook for 1-2 minutes, or until sauce is thickened. Remove from heat and pour 1 cup of the teriyaki sauce over shredded chicken. Toss to combine.
• To serve: Divide the quinoa (or rice) between bowls and top with teriyaki chicken, avocado, peppers and pineapple. Garnish with scallions, sesame seeds and cashews. Serve with remaining teriyaki sauce on the side. Enjoy!