Chicken thighs slow-cooked in honey garlic, served atop steamed rice. Sweet, savory, and perfect for weeknights.
# What You Need:
→ Protein
01 - 1.5 pounds boneless, skinless chicken thighs
→ Sauce
02 - 1/3 cup honey
03 - 1/3 cup low-sodium soy sauce
04 - 1/4 cup ketchup
05 - 4 cloves garlic, minced
06 - 2 tablespoons rice vinegar
07 - 1 tablespoon fresh ginger, grated
08 - 1/4 teaspoon black pepper
09 - 1/2 teaspoon chili flakes (optional)
→ Slurry
10 - 2 tablespoons cornstarch
11 - 2 tablespoons water
→ Rice
12 - 1 1/2 cups jasmine or basmati rice
13 - 3 cups water
14 - 1/2 teaspoon salt
→ Garnish
15 - 2 green onions, sliced
16 - 1 tablespoon sesame seeds
# How To Make It:
01 - In a medium mixing bowl, combine honey, soy sauce, ketchup, garlic, rice vinegar, ginger, black pepper, and chili flakes if using. Whisk thoroughly until the mixture is smooth.
02 - Place chicken thighs evenly in the crockpot. Pour the prepared sauce over the chicken, ensuring all pieces are coated.
03 - Cover and cook on high for 4 hours or on low for 6 to 7 hours, until chicken is tender and fully cooked.
04 - Rinse rice under cold water until the water runs clear. Combine with 3 cups water and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Let stand, covered, for 5 minutes, then fluff with a fork.
05 - Remove cooked chicken thighs to a plate. In a small bowl, mix cornstarch with water to create a slurry. Stir slurry into the crockpot sauce thoroughly.
06 - Return chicken to crockpot. Cook on high for 10 to 15 minutes, until the sauce is glossy and thickened.
07 - Serve chicken and sauce over rice. Top with sliced green onions and sesame seeds if desired.
