Slow-Cooker Teriyaki Lime Chicken
Type: Entree
Cuisine: Asian
Prep Time:
Cook Time:
Total Time:
Serves: 4 servings
- 1 pound skinless boneless chicken breasts
- ½ cup onion, diced
- 1 clove garlic minced
- ¼ cup tamari or low-sodium soy sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons fresh lime juice
- 1 tablespoon lime zest
- 1 tablespoon tomato paste
- 1 teaspoon Sambal Olek (chili paste)
- 1 teaspoon sesame oil
- 3 tablespoons honey
- 1 tablespoon cornstarch
- 2 tablespooons cold water
- Place chicken in slow-cooker; top with onion and garlic.
- In small bowl, whisk together tamari, apple cider vinegar, lime juice and zest, tomato paste, chili paste, sesame oil and honey. Pour over chicken.
- Cook on low for 6 hours. Remove chicken breasts; set aside.
- In small bowl, combine cornstarch and cold water to make slurry. Whisk slurry into liquid, and turn slow cooker to high to allow sauce to thicken.
- Shred or cube chicken as desired, and add back into thickened liquid.
- Serve over brown rice with fresh broccoli or sugar-snap peas.
Serving Size: ~1 cup Calories: 210 Fat: 4 g Saturated Fat: 1 g Carbohydrates: 19 g Sodium: 700 mg Fiber: 1 g Protein: 25 g Cholesterol: 65 mg
Recipe by JTA Wellness; San Antonio Dietitians at https://www.jtawellness.com/2018/01/slow-cooker-teriyaki-lime-chicken/
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