# 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 (optional)
15 - 2 green onions, sliced
16 - 1 tablespoon sesame seeds
# How To Make It:
01 - In a medium mixing bowl, whisk together honey, soy sauce, ketchup, minced garlic, rice vinegar, grated ginger, black pepper, and chili flakes if using.
02 - Arrange the chicken thighs in the bottom of the crockpot. Pour the prepared sauce evenly over the chicken.
03 - Secure the lid and cook on high for 4 hours or on low for 6 to 7 hours, until the chicken is fork-tender and thoroughly cooked.
04 - Approximately 30 minutes before serving, rinse the rice under cold water. In a medium saucepan, combine rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed. Let stand, covered, for 5 minutes before fluffing with a fork.
05 - Once chicken is cooked, transfer thighs to a plate. In a small bowl, mix cornstarch and water to form a slurry. Stir the slurry into the sauce remaining in the crockpot.
06 - Return the chicken thighs to the crockpot and cook on high for an additional 10 to 15 minutes, until the sauce has thickened.
07 - Spoon the chicken and thickened sauce over cooked rice. Garnish with sliced green onions and sesame seeds if desired.
