Slow-cooked honey garlic chicken with fluffy rice. Sweet, savory flavors make for a memorable, easy summer dish.
# What You'll 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 (for thickening)
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:
01 - In a medium bowl, combine honey, soy sauce, ketchup, minced garlic, rice vinegar, grated ginger, black pepper, and chili flakes if desired. Whisk until fully blended.
02 - Place chicken thighs in the crockpot and pour the sauce evenly over the chicken.
03 - Cover and cook on high for 4 hours or on low for 6–7 hours until the chicken is tender and cooked through.
04 - Thirty minutes before serving, rinse the rice under cold water. Combine with water and salt in a 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 chicken thighs to a plate. In a small bowl, mix cornstarch with water to create a slurry. Stir the slurry into the crockpot sauce.
06 - Return chicken to the crockpot and cook on high for 10–15 minutes, allowing the sauce to thicken.
07 - Plate the chicken and sauce over the rice. Garnish with sliced green onions and sesame seeds as desired.
