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This yummy slow-cooker teriyaki chicken dinner is packed with veggies.
In a large bowl, dust the chicken legs with cornstarch and season with salt and pepper. Heat a medium skillet over medium-high heat with some EVOO and brown the chicken legs.
In a slow cooker, add browned chicken legs with teriyaki, ginger, garlic, honey and white parts of the scallions. Put the lid on and cook on low for 5 hours or high for 3 hours.
When the chicken is about 20 minutes away from being done, add rice, water, 2 tablespoons EVOO and salt to a medium pot with a lid. Bring the pot of rice up to a boil then drop it down to a simmer. Put the lid on and simmer 10-15 minutes. When the rice is done, fluff with a fork and fold in the green parts of the scallions and sesame seeds.
Just before serving, combine bell pepper, cucumber, carrot, cilantro, lime juice, salt and pepper, and about a tablespoon of EVOO in a bowl.
To serve, scoop a portion of scallion-sesame rice into the bottom of a shallow bowl and top with 2 chicken legs drizzled with a bit of the teriyaki sauce. Garnish with the fresh and crunchy pepper, cucumber and carrot mixture.