Description
Comfort food at its finest! Tender chicken thighs in a sweet and savory honey-ginger sauce – perfect for a busy weeknight.
Ingredients
Units
Scale
- 2 tsp olive oil
- 8 (3 lbs) chicken thighs
- 1 medium red onion
- 4 cloves garlic
- 1 inch piece ginger root
- 0.25 tsp red pepper flakes
- 0.5 cups (120 ml) honey
- 0.5 cups (120 ml) reduced sodium soy sauce
- 1 tsp (5 ml) sesame oil
- 2 tbsp (30 g) ketchup
- 2 tbsp (30 g) hoisin sauce
- 1.5 tbsp (23 g) cornstarch
- Sesame seeds
- 3 scallions
- Hot cooked jasmine rice
Instructions
- Brown the Chicken
- Heat a large sauté pan over medium-high heat. Drizzle with 2 teaspoons of olive oil. Add half of the chicken thighs to the pan, ensuring not to crowd them. Brown the chicken for 4–5 minutes on one side, then flip and brown for another 3–4 minutes. Remove the browned chicken and place it in the slow cooker. Repeat with the remaining thighs.
- Prepare the Sauce
- In the same sauté pan, sauté the chopped onion, garlic, ginger, and red pepper flakes for 2–3 minutes until softened and fragrant. Transfer this mixture to the slow cooker, pouring it over the browned chicken.
- Make the Honey Ginger Sauce
- In a small bowl, whisk together the honey, soy sauce, sesame oil, ketchup, and hoisin sauce until fully combined. Pour this sauce mixture over the chicken and vegetables in the slow cooker.
- Slow Cook
- Cover the slow cooker and set it to LOW for 4 hours. Allow the chicken to cook until tender and fully cooked through.
- Thicken the Sauce
- Once the chicken is cooked, carefully remove the thighs from the slow cooker and set them on a large plate, covering with foil to keep warm. In a small bowl, whisk 1 ½ tablespoons of cornstarch with ¼ cup water. Stir this slurry into the sauce in the slow cooker, set to HIGH, and cook for an additional 15 minutes, stirring occasionally until the sauce has thickened.
- Serve
- Pour the thickened sauce over the chicken thighs. Garnish with sesame seeds and sliced scallions. Serve the chicken alongside hot jasmine rice.
Notes
- For a spicier dish, add 1-2 extra teaspoons of red pepper flakes.
- To make this recipe gluten-free, substitute tamari or coconut aminos for the soy sauce.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 350
- Sugar: 20
- Sodium: 700
- Fat: 15
- Saturated Fat: 4
- Unsaturated Fat: 10
- Trans Fat: 0g
- Carbohydrates: 25
- Fiber: 2
- Protein: 30
- Cholesterol: 100