Sweet and savory chicken, garlic sauce, fluffy rice. Balanced flavors perfect for a comforting summer meal.
# 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
→ 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 - Whisk honey, soy sauce, ketchup, minced garlic, rice vinegar, grated ginger, black pepper, and chili flakes in a medium mixing bowl until well combined.
02 - Place chicken thighs in the bottom of the crockpot. Pour the sauce mixture 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 cooked through.
04 - Rinse rice under cold water. Combine rice, water, and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Allow to stand, covered, for 5 minutes before fluffing with a fork.
05 - Mix cornstarch with water in a small bowl to form a slurry.
06 - Remove cooked chicken thighs to a plate. Stir slurry into the crockpot sauce, then return thighs to the pot. Cook on high for 10 to 15 minutes until sauce is thickened.
07 - Portion rice onto plates. Top with chicken and sauce. Garnish with sliced green onions and sesame seeds if desired.
