Slow-cooked chicken coated in honey garlic sauce, paired with soft rice. Sweet, savory, and perfect for warm days.
# What You Need:
→ Protein
01 - 1.5 lbs 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
→ 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
# Directions:
01 - Whisk together honey, soy sauce, ketchup, minced garlic, rice vinegar, grated ginger, black pepper, and chili flakes in a medium mixing bowl.
02 - Place chicken thighs in the crockpot and pour sauce evenly over the chicken.
03 - Cover crockpot and cook on high for 4 hours or on low for 6–7 hours until chicken is tender.
04 - Rinse the rice under cold water, then combine with water and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Let rice stand covered for 5 minutes, then fluff with a fork.
05 - Remove chicken thighs to a plate. Mix cornstarch and water in a small bowl to create a slurry, then stir it into the crockpot sauce.
06 - Return chicken to the crockpot and cook on high for 10–15 minutes to allow sauce to thicken.
07 - Serve the chicken and sauce over rice. Sprinkle with sliced green onions and sesame seeds for garnish.
