# 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
# Steps to Follow:
01 - In a medium mixing bowl, whisk together honey, soy sauce, ketchup, minced garlic, rice vinegar, grated ginger, black pepper, and chili flakes until thoroughly combined.
02 - Lay chicken thighs in the bottom of a crockpot. Pour the prepared sauce evenly over the chicken, ensuring all pieces are coated.
03 - Cover and cook on high for 4 hours or on low for 6–7 hours, until chicken is tender and cooked throughout.
04 - Rinse rice under cold water. In a medium saucepan, combine rinsed rice, water, and salt; bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until water is fully absorbed. Let stand, covered, for 5 minutes, then fluff with a fork.
05 - After cooking, remove chicken thighs to a plate. Mix cornstarch with water to form a slurry. Stir slurry into the sauce in crockpot.
06 - Return chicken to crockpot and cook on high for 10–15 minutes until sauce has thickened to desired consistency.
07 - Arrange chicken and sauce over prepared rice. Garnish with sliced green onions and sesame seeds as desired.
