# 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
# Directions:
01 - In a mixing bowl, whisk together honey, low-sodium soy sauce, ketchup, garlic, rice vinegar, ginger, black pepper, and chili flakes until smooth.
02 - Place boneless, skinless chicken thighs in 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 chicken is fork-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, cover, and simmer for 15 minutes or until liquid is absorbed. Keep covered for 5 minutes. Fluff rice with a fork.
05 - Transfer chicken thighs to a plate. In a bowl, stir cornstarch with water to make a slurry. Add slurry to the crockpot sauce and stir well.
06 - Return chicken thighs to the crockpot. Cook on high for 10 to 15 minutes, allowing the sauce to thicken.
07 - Spoon chicken and sauce over prepared rice. Garnish with sliced green onions and sesame seeds as desired.
