Ingredients
1/2 cup soy sauce
1/4 cup honey
1.5 lbs (680g) boneless, skinless chicken thighs or breasts
1/4 cup brown sugar
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/4 teaspoon black pepper
2 tablespoons cornstarch
2 tablespoons water
Optional garnish: sliced green onions, sesame seeds
Instructions
In a slow cooker, combine soy sauce, honey, brown sugar, garlic, ginger, and black pepper.
Add the chicken to the slow cooker, ensuring it’s coated evenly with the sauce.
Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is fully cooked and tender.
Once cooked, remove the chicken from the slow cooker and shred or slice it, according to your preference.
In a small bowl, mix cornstarch and water until smooth to create a slurry.
Stir the cornstarch slurry into the sauce in the slow cooker. Cook on high for an additional 15-20 minutes or until the sauce thickens.
Return the shredded chicken to the slow cooker and toss it with the thickened sauce until well coated.
Serve hot over rice and garnish with sliced green onions and sesame seeds, if desired.
Enjoy.