Time: 6 hours 55 minutes
Complexity: easily
Servings: 6 - 12

Soy sauce, honey, ginger, and garlic, along with the natural juices from the chicken thighs, combine in a slow cooker to create a deliciously sweet and spicy Asian-inspired sauce that's drizzled over the chicken and white rice. Prefer a thicker sauce? Simply stir in cornstarch at the very end and simmer for a few minutes to thicken. Serve garnished with fresh green onions and toasted sesame seeds.

Ingredients:

• 8 boneless, skinless chicken thighs (0.9 – 1.1 kg total)
• 1/3 cup honey
• 1/3 cup ketchup
• 1/3 cup lightly salted soy sauce
• 0.5 tsp dried oregano
• 1/4 tsp crushed red pepper flakes
• 6 cloves garlic, peeled and crushed
• 2.5 cm ginger root, peeled and chopped
• 2 tbsp cornstarch (optional)
• 1 teaspoon toasted sesame seeds
• Sliced ​​green onions and cooked white rice, for serving
• Special equipment: 6 liter slow cooker.

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken thighs, ketchup, honey, soy sauce, ginger root, red pepper flakes, oregano, sesame, starch

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Preparation:

Step 1
• Spray the slow cooker bowl with cooking spray and add the chicken thighs. In a measuring cup, combine the honey, ketchup, soy sauce, oregano, pepper, garlic, and ginger and pour over the chicken. Cover and simmer over low heat until the chicken is cooked through, 5-6 hours. Turn off the slow cooker, remove the lid, and let the chicken rest for about 10 minutes before serving. Serve the chicken and sauce as is, or, if you prefer a thicker sauce, remove the chicken and set it aside; cover to keep warm.
Step 2
• Then turn the slow cooker to high. Mix the cornstarch with 2 tablespoons of cold water until the mixture resembles the consistency of heavy cream. Pour the mixture into the sauce, cover, and cook until the sauce thickens and begins to simmer, about 30 minutes. The sauce needs to come to a boil to activate the starch. Return the chicken to the sauce and heat through, about 5 minutes.
Step 3
• Transfer the chicken and sauce to a platter, sprinkle with sesame seeds and green onions, and serve with hot rice.

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