Honey Garlic Chicken Rice (Printable)

Succulent chicken thighs slow-cooked in honey garlic sauce, served atop soft rice for a delightful meal.

# 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

→ 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:

01 - In a mixing bowl, whisk together honey, soy sauce, ketchup, minced garlic, rice vinegar, grated ginger, black pepper, and chili flakes.
02 - Layer chicken thighs in the crockpot and pour the prepared sauce evenly over the meat.
03 - Cover and cook on high for 4 hours or on low for 6 to 7 hours, until chicken is tender and fully cooked.
04 - Thirty minutes before serving, rinse rice under cold water. Combine rice, water, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed. Allow to stand for 5 minutes then fluff with a fork.
05 - Remove chicken thighs from crockpot. In a small bowl, combine cornstarch and water. Stir the slurry into the crockpot sauce and mix thoroughly.
06 - Return chicken thighs to the crockpot and cook on high for an additional 10 to 15 minutes until the sauce has thickened.
07 - Plate rice and spoon chicken with honey garlic sauce over rice. Garnish with sliced green onions and sesame seeds as desired.

# Expert Advice:

01 -
  • The sauce tastes like you spent hours fussing, but it's mostly hands-off.
  • The leftovers are even better, perfect for late-night cravings or next-day lunches.
02 -
  • Once I forgot to mix the cornstarch well—lumpy sauce ruins the texture, so take your time here.
  • Fresh ginger made the flavor zingier than powdered, it's worth grating it each time.
03 -
  • Don’t rush the rice—letting it sit off the heat gives you perfect texture.
  • Sprinkle sesame seeds at the very end; they're best when slightly crunchy and fresh.
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