Description
The robust entrée is simple to make and packs complex flavors thanks to the use of a slow cooker.
Ingredients
Units
Scale
- Olive oil
- 8 chicken thighs, bone-in and skinless, about 3 - 3 1/2 lb (1.35 - 1.6 kg)
- 1 medium red onion, chopped
- 4 garlic cloves, chopped
- 1-inch piece of ginger root, chopped
- 1/4 tsp red pepper flakes
- 1/2 cup (120 ml) honey
- 1/2 cup (120 ml) reduced sodium soy sauce
- 1 tsp sesame oil
- 2 tbsp ketchup
- 2 tbsp hoisin sauce
- 1 1/2 tbsp corn starch
- Sesame seeds
- Thinly sliced scallions
- Hot cooked jasmine rice
Instructions
- Heat a large sauté pan to medium high heat and drizzle with a couple tsp of olive oil. Add half of the chicken thighs making sure not to crowd the pan. Brown for 4 – 5 minutes and then flip over and brown for 3 – 4 more minutes. Remove from pan and place in the slow cooker. Repeat with the remaining chicken thighs and add them to the slow cooker after they have been browned.
- Add the onion, garlic, ginger root, and red pepper flakes on top of the chicken in the slow cooker. In a small bowl, combine the honey, soy sauce, sesame oil, ketchup, and hoisin sauce. Pour over chicken. Cover the slow cooker and set for 4 hours on LOW.
- Remove chicken from the slow cooker and place on a large plate. Cover with foil. In a small bowl, whisk the cornstarch with 1/4 cup water. Stir into the sauce in the slow cooker and cook on HIGH for 15 minutes, stirring occasionally.
- Pour the sauce over the chicken and sprinkle with the sesame seeds and scallions. Serve with hot rice.
- Prep Time: 10 mins
- Cook Time: 4 hours 15 mins
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 2 chicken thighs
- Calories: 450