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Equipment
Crockpot
Ingredients
2lbsskinless boneless chicken thighs
1tbsp.dried parsley
¼cupolive oil
¼cupsoy sauce
¼cuprice vinegar
1tbsp.brown sugar substitutesuch as Swerve
½tbsp.freeze dried or fresh grated ginger
1tbsp.sesame oil
1 ½tsp.minced garlic
1 - 8ozcan water chestnuts chopped
¼cupshredded carrot
¼cupgreen onionschopped
1tbsp.sesame seeds
1head iceberg lettuce
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Instructions
Cut chicken into small strips; set aside.
Whisk together olive oil, soy sauce, rice vinegar, brown sugar, ginger, sesame oil, garlic, water chestnuts, carrots, green onions, and sesame seeds.
Place chicken into gallon size freezer bags (If freezing, be sure to label bags first.) Pour sauce mixture over top chicken. Marinate for 30 minutes or overnight, or else freeze for later.
Thaw if frozen; cook in crockpot on low for 3-5 hours or high for 2-3 hours; until chicken is cooked. (Note-don't worry if your chicken isn't all the way thawed. It can also cook from frozen, it might just take a little longer.)