Ingredients:

  • 2 lbs boneless skinless chicken thighs, cut into 1-inch chunks
  • 1/2 cup honey
  • 1/3 cup soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1/4 tsp crushed red pepper flakes
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 2 tbsp toasted sesame seeds
  • 3 stalks green onions, thinly sliced
  • 2 cups fresh broccoli florets

Instructions:

  1. Whisk the honey, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes in a small bowl. Mix until the honey is fully incorporated and no longer clumping.
  2. Place the chicken thigh chunks in the bottom of the slow cooker. Pour the sauce over the top and toss with tongs until every piece is coated.
  3. Cover the pot and cook on Low for 6-7 hours or High for 4 hours. The chicken should be tender when pressed with a fork.
  4. Whisk the cornstarch and cold water in a small bowl. Stir until the mixture is smooth with no lumps.
  5. Stir the cornstarch slurry into the slow cooker. If you're using broccoli, stir the florets in now. Note: Adding broccoli too early makes them mushy.
  6. Set the heat to High and cover. Cook for 30 minutes until the sauce transforms into a thick, glossy glaze.
  7. Remove the pot from the heat. Garnish with toasted sesame seeds and sliced green onions.
  8. Serve immediately over steamed white or brown rice.