Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/2 cup (120 ml) low-sodium soy sauce
  • 1/4 cup (60 ml) honey
  • 1/4 cup (60 ml) packed brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1/2 teaspoon red pepper flakes (optional, for heat)
  • 2 tablespoons sesame seeds, for garnish
  • 2 green onions, thinly sliced, for garnish

Instructions:

  1. Cut the chicken thighs into bite-sized pieces.
  2. In the slow cooker, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes (if using).
  3. Place the chicken into the slow cooker, ensuring it's fully coated in the sauce.
  4. Cover and cook on low for 4-6 hours or on high for 2-3 hours, or until the chicken is cooked through and easily shreds with a fork. Internal temperature should reach 165°F (74°C).
  5. In a small bowl, whisk together cornstarch and cold water until smooth. Pour the cornstarch slurry into the slow cooker.
  6. Cook on high for an additional 15-30 minutes, or until the sauce has thickened to your liking.
  7. Garnish with sesame seeds and green onions before serving.