# What You 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
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 - In a medium mixing bowl, whisk together honey, low-sodium soy sauce, ketchup, minced garlic, rice vinegar, grated ginger, black pepper, and chili flakes until well combined.
02 - Place boneless, skinless chicken thighs in the base of the crockpot and pour the prepared sauce evenly over the chicken.
03 - Cover and cook on high for 4 hours or on low for 6 to 7 hours, until the chicken is very tender and fully cooked through.
04 - About 30 minutes before serving, rinse the 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 or until water is absorbed. Allow to stand, covered, for 5 minutes before fluffing with a fork.
05 - Once the chicken is cooked, transfer the thighs to a plate. In a small bowl, stir cornstarch and water to form a smooth slurry. Stir the slurry into the sauce in the crockpot.
06 - Return the chicken to the crockpot and cook on high for an additional 10 to 15 minutes until the sauce has thickened to a glossy consistency.
07 - Serve the tender chicken and honey garlic sauce generously over the prepared rice. Garnish each portion with sliced green onions and sesame seeds, if desired.
