Slow-cooked chicken in honey garlic sauce served atop fluffy rice. Sweet, savory, and perfect for warm evenings.
# Required Ingredients:
→ 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
→ 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 - In a mixing bowl, whisk honey, soy sauce, ketchup, minced garlic, rice vinegar, grated ginger, black pepper, and chili flakes until fully combined.
02 - Lay chicken thighs in the base of the crockpot. Pour the sauce evenly over the chicken.
03 - Cover and cook on high for 4 hours or on low for 6 to 7 hours, until chicken is tender and reaches an internal temperature of 165°F.
04 - Rinse rice under cold water. Combine rice, water, and salt in a saucepan, bring to a boil, then reduce to low, cover and simmer for 15 minutes. Let stand covered for 5 minutes, then fluff with a fork.
05 - Remove chicken thighs. In a small bowl, stir cornstarch and water to form a slurry, then add to the sauce in the crockpot and mix well.
06 - Return chicken thighs to the crockpot and cook on high for 10 to 15 minutes, until sauce has thickened.
07 - Place rice onto plates, top with chicken and sauce. Garnish with sliced green onions and sesame seeds.
