Honey, Soy and Garlic Chicken Prep Bags

 

Ingredients

1kg boneless chicken thighs

Marinade

½ cup reduced salt soy sauce (¼ cup into each jug)

1 chicken stock cube dissolved in 1 cup boiling water (½ cup into each jug)

2 Tbsp crushed garlic (1 Tbsp into each jug)

2 Tbsp crushed ginger (1 Tbsp into each jug)

4 Tbsp oyster sauce (2 Tbsp in each jug)

6 Tbsp honey (3 Tbsp in each jug)

To serve

1 Tbsp cornflour

Steamed white rice

1 spring onion, finely sliced

1 tsp sesame seeds

Steamed greens

Instructions

Prepare 2 large jugs or bowls. Cover one with a ziplock bag (this portion is for the freezer). Add half of the marinade ingredients into each jug or bowl. 

Cut each chicken thigh into three pieces, then add half to the ziplock bag and the other half to the slow cooker. 

For the ziplock bag, remove the air, seal and gently press flat on the bench. Label and place flat in the freezer. 

Pour the marinade over the chicken in the slow cooker, stir to coat and cook on high for 3 hours. 

After 2 hours and 45 minutes, mix cornflour and 1 Tbsp of water together, then stir into the slow cooker. Continue cooking for 15 more minutes. 

Using forks, shred the chicken in the slow cooker. Serve the chicken on top of steamed rice and scatter over spring onions and sesame seeds. Serve with steamed greens on the side.  

Notes

Thaw the frozen prep bag overnight in the fridge, until it is completely defrosted. Pour the chicken and marinade into the slow cooker, and follow instructions from step 4 above. 

You can cook this in the oven if you don’t have a slow cooker. Place ingredients in an ovenproof dish and bake at 180ºC for 1 hour or until the chicken is cooked through. 

If you love this recipe you can multiply the ingredients and make more prep bags for the freezer at once.