Ingredients:

  • 1/2 cup honey
  • 1/3 cup soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp Sriracha
  • 1 tbsp Shaoxing wine
  • 1 tbsp toasted sesame oil
  • 1 tsp salt
  • 2 lbs boneless, skinless chicken thighs
  • 3 tbsp fresh ginger, minced
  • 6 cloves garlic, minced
  • 1 lb pre-cooked udon noodles
  • 3 cups frozen mixed Asian vegetables
  • 6 large eggs, soft-boiled and halved
  • 2 stalks green onions, sliced
  • 1 tbsp toasted sesame seeds

Instructions:

  1. In a small bowl, whisk together the honey, soy sauce, oyster sauce, dark soy sauce, Sriracha, Shaoxing wine, sesame oil, and salt until the honey is fully incorporated and the sauce is smooth.
  2. Place the minced garlic and ginger at the bottom of the slow cooker. Lay the chicken thighs in a single layer over the aromatics.
  3. Pour the honey garlic glaze evenly over the chicken thighs.
  4. Cover and cook on High for 3-4 hours or Low for 7-8 hours, until the chicken is tender enough to break apart easily with a fork.
  5. During the last 30 minutes of cooking, stir in the frozen vegetables and udon noodles. Gently toss with tongs to ensure everything is coated in the sauce.
  6. Divide into bowls and garnish with soft-boiled egg halves, sliced green onions, and toasted sesame seeds.