# What You’ll Use:
→ 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:
01 - In a medium mixing bowl, whisk together honey, low-sodium soy sauce, ketchup, minced garlic, rice vinegar, grated ginger, black pepper, and optional chili flakes until fully incorporated.
02 - Place chicken thighs evenly in the bottom of the slow cooker. Pour prepared sauce over the chicken, ensuring all pieces are coated.
03 - Cover and cook on high setting for 4 hours or on low for 6 to 7 hours, until chicken reaches fork-tender doneness and is fully cooked through.
04 - Thirty minutes before serving, rinse rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice, water, and salt. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.
05 - Once chicken is cooked, transfer thighs to a plate. In a small bowl, mix cornstarch with water until smooth. Stir slurry into remaining sauce in slow cooker. Return chicken to slow cooker and cook on high for 10 to 15 minutes until sauce thickens and coats the meat evenly.
06 - Spoon rice onto plates. Top with chicken and generous ladle of the thickened honey garlic sauce. Garnish with sliced green onions and sesame seeds as desired.
