About 510 calories
41 grams protein, 51 grams carbs, 16 grams fat (2 grams sat.), 3 grams fiber, 720 mg sodium
In a small bowl combine:
1/3 cup rice wine (or mirin)
1/3 cup soy sauce (or tamari if need wheat/gluten free)
1/3 cup toasted sesame oil
1 TBSP brown sugar (I like the raw)
In a 6 quart slow cooker bowl:
Layer 2 lbs skinless, boneless chicken breast
the soy mixture
8 cloves of peeled garlic
1 inch piece of ginger, sliced into thin coins
Cover bowl with lid and cook 5-6 hours on low until chicken is tender. Transfer chicken to cutting board: shred and return to slow cooker bowl.
Serve with brown rice and steamed broccoli florets. Garnish with sliced green onions and sliced red chilies
HERE’S A TIP: When you go to Chinese restaurants that have brown rice, ask for a “to go” box right as the meal comes. Take a good portion off your plate and put it in the box. They give you way too much anyway and if you ate it all you would want to take a nap after the meal or are hungry shortly after even though you feel stuffed and probably over ate.
When you get home portion it into single or double serving snack Ziploc bags and freeze them. When you need brown rice simply put a little water in a pan add the rice and warm it up. It will warm quickly and it might be a little “sticky”. This makes for a quick meal preparation instead of waiting 20-30 minutes for the brown rice to cook. Of course you can do the same thing with the leftovers if you do cook up a large pot of rice.