Ingredients:

  • 2 lbs (907g) boneless, skinless chicken thighs, cut into 1-inch chunks
  • 1 tbsp (15ml) toasted sesame oil
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) black pepper
  • ½ cup (170g) honey
  • ⅓ cup (80ml) low-sodium soy sauce
  • 2 tbsp (30ml) rice vinegar
  • 1 tbsp (15g) fresh ginger, grated
  • 3 cloves (9g) garlic, minced
  • 1 tsp (5ml) Sriracha
  • 2 tbsp (16g) cornstarch
  • 3 tbsp (45ml) cold water
  • 1 tbsp (15g) toasted sesame seeds
  • 2 stalks (30g) green onions, thinly sliced

Instructions:

  1. Lightly grease the inside of your slow cooker with a drizzle of oil. Place the chicken chunks inside and toss with the sesame oil, salt, and pepper until evenly coated.
  2. In a small bowl, whisk together the honey, soy sauce, rice vinegar, ginger, garlic, and Sriracha. Pour the mixture over the chicken, stirring gently to ensure every piece is submerged in the sauce. Cover with the lid and cook on Low for 6-7 hours or High for 3-4 hours.
  3. About 20 minutes before serving, whisk the cornstarch and cold water in a small bowl until smooth. Stir the slurry into the slow cooker. Leave the lid off and cook on High for the remaining 20 minutes.
  4. Stir in the sesame seeds and green onions just before serving.