Honey Garlic Chicken with Rice (Printable Version)

Sweet and savory chicken pairs perfectly with fluffy rice, ideal for an easy summer dinner.

# What You Need:

→ Protein

01 - 1.5 pounds boneless, skinless chicken thighs

→ Sauce

02 - 1/3 cup honey
03 - 1/3 cup low-sodium soy sauce
04 - 1/4 cup ketchup
05 - 4 cloves garlic, minced
06 - 2 tablespoons rice vinegar
07 - 1 tablespoon fresh ginger, grated
08 - 1/4 teaspoon black pepper
09 - 1/2 teaspoon chili flakes

→ Slurry

10 - 2 tablespoons cornstarch
11 - 2 tablespoons water

→ Rice

12 - 1 1/2 cups jasmine or basmati rice
13 - 3 cups water
14 - 1/2 teaspoon salt

→ Garnish

15 - 2 green onions, sliced
16 - 1 tablespoon sesame seeds

# How-To:

01 - Whisk honey, low-sodium soy sauce, ketchup, minced garlic, rice vinegar, grated ginger, black pepper, and chili flakes in a medium bowl until smooth.
02 - Arrange chicken thighs in the crockpot and pour the prepared sauce evenly over the chicken.
03 - Cover and cook on high for 4 hours or on low for 6 to 7 hours until chicken is tender and reaches an internal temperature of 165°F.
04 - Rinse rice under cold water. Combine rice, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Let stand, covered, for 5 minutes, then fluff with a fork.
05 - Remove cooked chicken to a plate. Combine cornstarch and water in a small bowl to form a slurry. Stir slurry into the crockpot sauce.
06 - Return chicken to the crockpot. Cook on high for 10–15 minutes, allowing the sauce to thicken and evenly coat the chicken.
07 - Plate chicken with sauce over rice. Top with sliced green onions and sesame seeds as desired.

# Expert Advice:

01 -
  • The honey and garlic mingle in a way that tastes like a secret takeout treat, but you made it yourself.
  • It’s nearly impossible to mess up and always feels impressively flavorful with little effort.
02 -
  • If you add the slurry too fast, the sauce can get lumpy—always whisk it in slowly.
  • Rinsing your rice thoroughly makes all the difference in texture; don’t skip this step even if rushed.
03 -
  • Let the rice rest off heat for five minutes before fluffing—it’s the secret to separate, fluffy grains.
  • A quick toast of sesame seeds makes the garnish fragrant and nutty, adding unexpected depth.
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