SLOW COOKER TERIYAKI DRUMSTICKS
SLOW COOKER TERIYAKI DRUMSTICKS
Ingredients
- 12 chicken drumsticks, skin removed
- 1/2 cup soy sauce
- 1/2 cup granulated sugar
- 1/3 cup rice vinegar
- 1 tbsp finely chopped fresh ginger
- 3 cloves garlic, finely chopped
- 3 tbsp cornstarch
- 1/4 cup water
- 5 cups sliced bok choy (green portion only)
- 1/4 cup thinly sliced green onion
- 1 tbsp sesame seeds, toasted
Directions
- Place chicken in a 6 quart slow cooker.
- Combine soy sauce, sugar, vinegar, ginger and garlic in a bowl. Pour soy sauce mixture over chicken.
- Cover and cook on high heat setting for 30 minutes. Reduce to low heat setting and continue cooking, covered, until meat is very tender, about 3 hours.
- Whisk together cornstarch and water until blended. Uncover slow cooker and drizzle cornstarch mixture over chicken mixture; stir gently to combine. Add bok choy and stir gently to coat.
- Cover and cook on high heat setting until bok choy wilts and sauce is slightly thickened, about 15 minutes. Uncover and sprinkle with green onion and sesame seeds. Serve immediately.
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Nutritional analysis per serving:
231 calories, 4.7 g fat, 21.9 g protein, 25 g carbohydrate, 1.1 g fibre, 1308 mg sodium