Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs
- 1/2 cup soy sauce
- 1/4 cup honey or brown sugar for sweetness
- 1/4 cup rice vinegar or apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon sesame oil (optional)
- 2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening)
- Sesame seeds and chopped green onions for garnish
- Cooked rice or steamed vegetables to serve
Instructions
- Place the chicken breasts or thighs in the slow cooker. Thighs are recommended for juiciness.
- In a bowl, whisk together soy sauce, honey, vinegar, garlic, ginger, and sesame oil. Pour over the chicken, ensuring all pieces are coated.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours until chicken is tender and cooked through.
- Remove the chicken and set aside. Stir the cornstarch mixture into the sauce in the slow cooker. Turn to high and cook for an additional 15-20 minutes until the sauce thickens.
- Slice the chicken and return to the sauce. Serve over rice or vegetables, garnished with sesame seeds and chopped green onions.
Notes
- Thighs are juicier and more flavorful, but breasts work well too.
- Adjust honey and soy sauce quantities for sweetness and saltiness.
- For a thicker sauce, add a bit more cornstarch dissolved in water.
- Garnish with sesame seeds and green onions for authentic flavor.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours (low) or 2-3 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian
- Diet: Dairy-Free, Gluten-Free (with gluten-free soy sauce)
Nutrition
- Serving Size: 1 cup
- Calories: 250 Kcal
- Sugar: 12g
- Sodium: 900mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 70mg