Crock Pot directions are at the bottom, and that is a great way to use this recipe because the meat will be tender and the taste wonderful. If someone in your family takes a lunch to school or to the office, why not add another half to this recipe and send them with a container of delicious, leftover chicken and rice?
Ingredients:
1 1/2 cup(s) wild rice mix -- quinoa, or brown rice
8 boneless chicken thighs
2 cup(s) onion -- cut long slices
1 green bell pepper -- cut long slices
5 garlic clove(s) -- crushed
6 tbsp soy sauce
3 tbsp water
3 tbsp white vinegar
2 tbsp honey
1/2 tsp pepper
1 bay leaves
Directions
Prep Work: 1) Cook rice. 2) Chop onions and bell pepper. 3) Peel garlic cloves. 4) Combine soy sauce through pepper in sealed container or ziplock.
1. Cook rice or quinoa according to package directions.
3. Heat 1 Tbsp. frying oil in skillet and sauté chicken 4 minutes on each side to brown.
4. Remove chicken and sauté onion and pepper 3 minutes; add crushed garlic for 1 more minute.
5. Return chicken to pan; then add soy sauce through bay leaf. Bring to boil.
6. Reduce heat to medium-low, cover, and cook 12 minutes.
7. Uncover and cook 20 minutes more or until sauce thickens. Discard bay leaf.
8. Serve over rice and sprinkled with sesame seeds if desired. Serve sliced fresh oranges on the side. The vitamin C helps your body digest and absorb iron, an essential mineral for good health
Crock Pot Option: Place vegetables in pot followed by chicken. Mix marinade ingredients together and pour over all. Cook on low for 7-8 hours or high 5-6.
