Ingredients:

  • 1.5 lb boneless skinless chicken thighs, diced into ½-inch pieces
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 cups uncooked long-grain white rice, rinsed well
  • 1 cup carrots, diced
  • 1 cup frozen peas, thawed
  • ½ cup diced celery
  • ⅓ cup low-sodium soy sauce
  • 2 cups low-sodium chicken broth
  • 1 tbsp toasted sesame oil
  • 1 tbsp honey
  • 3 large eggs, lightly beaten
  • 3 stalks green onions, sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Place the diced chicken thighs into the bottom of the slow cooker.
  2. Stir in the minced garlic, grated ginger, salt, and pepper.
  3. Pour the low-sodium soy sauce, sesame oil, honey, and chicken broth over the meat; stir until the chicken is fully coated.
  4. Add the rinsed uncooked rice, diced carrots, and celery, stirring gently to ensure the rice is submerged in the liquid.
  5. Cover with the lid and cook on High for 3 hours or Low for 6 hours until the rice has absorbed the liquid.
  6. Stir in the lightly beaten eggs and frozen peas during the final 30 minutes of cooking, or stir in after cooking and let sit on warm until eggs are set.
  7. Garnish with sliced green onions and toasted sesame seeds before serving.