Honey Garlic Chicken with Rice (Printable)

Tender chicken thighs slow-cooked in honey garlic sauce, served over fluffy rice with green onions and sesame.

# What You'll Need:

→ Protein

01 - 1.5 lbs 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 - 1.5 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 bowl, whisk together honey, soy sauce, ketchup, minced garlic, rice vinegar, grated ginger, black pepper, and chili flakes if using.
02 - Place chicken thighs in the base of the crockpot and evenly pour the prepared sauce over the chicken.
03 - Cover and cook on high for 4 hours or on low for 6-7 hours until chicken is tender and cooked thoroughly.
04 - Rinse rice in cold water, then combine with water and salt in a medium saucepan. Bring to a boil, decrease heat to low, cover, and simmer for 15 minutes or until water is absorbed. Allow to stand, covered, for 5 minutes, then fluff with a fork.
05 - After chicken is cooked, transfer thighs to a plate. In a small bowl, mix cornstarch and water to form a slurry, then stir it into the crockpot sauce.
06 - Return chicken to the crockpot and cook on high for 10-15 minutes, allowing the sauce to thicken.
07 - Serve chicken and sauce over rice. Garnish with sliced green onions and sesame seeds as desired.

# Expert Tips:

01 -
  • The sauce clings to the chicken and rice in a way that always makes you want seconds.
  • It’s simple to prep, so most of the time you’re just letting the crockpot work its magic.
02 -
  • If you try to thicken the sauce too soon, the cornstarch clumps and never fully dissolves.
  • Letting the rice rest before fluffing stops it from sticking, making serving much easier.
03 -
  • Wait until the chicken finishes cooking before adding the cornstarch slurry to avoid lumpy sauce.
  • Grate ginger fresh each time—the flavor is brighter than pre-packaged.
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