Korean Pulled Ginger Chicken
Servings: 6
Equipment
- Crockpot or pressure cooker
- 1 gallon sized freezer bag
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 medium yellow onion chopped, about 1 cup
- 4 cloves garlic
- 1/4 cup soy sauce or tamari
- 2 tbsp light brown sugar
- 1 tbsp sesame oil
- 1/2 tsp red pepper flakes or more if you like more heat
- 1 inch fresh ginger root, peeled and grated I used about 2 tbsp
- 16 oz fresh coleslaw mix (grated carrots and cabbage)
- Jasmine, basmati or brown rice for serving
Optional Add Ins:
- chopped cilantro
- green peas
- sriracha or soy sauce to taste
- toasted or black sesame seeds
Instructions
To Freeze and Cook Later:
- Label the freezer bag and add all the ingredients into it. Remove as much air as possible, seal and freeze.
To Cook in the Crockpot or Pressure Cooker
- Thaw the frozen meal a day or two before in the fridge.
- Add the contents to the crockpot and cook on low for 4-6 hours or in the pressure cooker for 25 minutes.
- Shred chicken and combine well.
- Add optional add ins if desired and serve over rice!