Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs or breasts
- 1/2 cup soy sauce
- 1/4 cup honey or brown sugar
- 1/4 cup rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch (optional for thickening)
- 2 tablespoons water (for slurry)
- Sesame seeds and chopped green onions for garnish
Instructions
- Place the chicken in the slow cooker.
- In a small bowl, whisk together soy sauce, honey, rice vinegar, garlic, and ginger. Pour over chicken.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours until chicken is tender.
- Optional: Mix cornstarch with water to create a slurry. Add to the slow cooker and stir to thicken the sauce. Cook for an additional 15 minutes.
- Serve over steamed rice or noodles, garnished with sesame seeds and green onions.
Notes
- Adjust sweetness with more honey or sugar if desired.
- For extra flavor, add a splash of sesame oil or red pepper flakes.
- Use chicken thighs for juicier results or breasts for leaner dish.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Method: Slow Cooking
- Cuisine: Asian
- Diet: Gluten-Free (if soy sauce is gluten-free)
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 12g
- Sodium: 920mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg