Sweet-and-Sour Chicken Bowls

Ingredients

• 2.5 pound bone-in, skinless chicken thighs
• 0.25 cup cornstarch
• 1 tablespoon canola oil
• 2 scallions
• 0.25 cup unsalted ketchup
• 0.25 cup honey
• 2 tablespoons reduced-sodium soy sauce
• 2 teaspoons grated fresh ginger
• 2 teaspoons minced garlic
• 0.75 teaspoon kosher salt
• 0.5 cup plus 1 Tbsp. rice vinegar, divided
• 2 (8.8-oz.) pouches precooked microwavable brown rice
• 3 cups packaged cabbage-and-carrot coleslaw
• 0.75 cup thinly sliced radishes
• 1 tablespoon toasted sesame oil

Instructions

1. Place chicken thighs in a large ziplock plastic freezer bag; sprinkle with cornstarch, and seal. Shake bag until chicken is evenly coated. Remove chicken; shake off excess cornstarch.
2. Heat canola oil in a large nonstick skillet over medium-high heat. Add chicken, and cook 3 minutes on each side or until browned. Place in a 5- to 6-quart slow cooker.
3. Thinly slice green parts of scallions; set aside. Finely chop white parts of scallions; stir together with ketchup, honey, soy sauce, ginger, garlic, salt and 1/2 cup vinegar in a medium bowl. Pour sauce over chicken in slow cooker. Cover and cook on HIGH for 3 hours, or on LOW for 7 hours and 30 minutes, until chicken is tender and cooked through. Remove chicken from slow cooker; cool slightly. Carefully remove bones from each thigh; discard bones.
4. Heat rice according to package directions. Stir together coleslaw, radishes, sesame oil and remaining 1 tablespoon vinegar in a large bowl.
5. Spoon cooked rice into bowls. Top with coleslaw mixture and chicken. Drizzle with sauce from slow cooker; sprinkle with scallion slices.