Ingredients
Scale
- 4 boneless, skinless chicken thighs or breasts
- 1/2 cup soy sauce
- 1/4 cup honey or brown sugar
- 1/4 cup rice vinegar or apple cider vinegar
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons water (optional, for thickening)
- Sesame seeds and chopped green onions for garnish
Instructions
- In a medium bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, and grated ginger until well combined. This mixture forms the flavorful sauce base.
- Place the chicken into the slow cooker and pour the sauce evenly over it, ensuring the chicken is well coated. Cover with the lid.
- Cook on low for 4-6 hours until the chicken is tender and infused with the sauce.
- Optional: Remove the cooked chicken and set aside. Mix cornstarch with water to create a slurry, then pour into the slow cooker. Cook on high for 10-15 minutes until the sauce thickens into a glaze.
- Serve hot over rice or vegetables. Garnish with sesame seeds and chopped green onions.
Notes
- For a thicker sauce, make sure to cook on high after adding the cornstarch slurry.
- Use chicken breasts for a leaner option, but be mindful not to overcook to prevent drying.
- Store leftovers in an airtight container for up to 3 days in the fridge. Reheat thoroughly before serving.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian
- Diet: Dairy-Free, Nut-Free
Nutrition
- Serving Size: 1 cup
- Calories: 280 Kcal
- Sugar: 12g
- Sodium: 950mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 70mg