Honey Garlic Chicken Rice (Print Version)

Sweet and savory honey garlic chicken served over steamed rice—perfect for an effortless, flavorful meal.

# What You Need:

→ Protein

01 - 1.5 pounds boneless, skinless chicken thighs

→ Sauce

02 - 1/3 cup honey
03 - 1/3 cup low-sodium soy sauce
04 - 1/4 cup ketchup
05 - 4 cloves garlic, minced
06 - 2 tablespoons rice vinegar
07 - 1 tablespoon fresh ginger, grated
08 - 1/4 teaspoon black pepper
09 - 1/2 teaspoon chili flakes (optional)

→ Slurry (for thickening)

10 - 2 tablespoons cornstarch
11 - 2 tablespoons water

→ Rice

12 - 1 1/2 cups jasmine or basmati rice
13 - 3 cups water
14 - 1/2 teaspoon salt

→ Garnish (optional)

15 - 2 green onions, sliced
16 - 1 tablespoon sesame seeds

# How To Make:

01 - In a medium mixing bowl, whisk together the honey, low-sodium soy sauce, ketchup, minced garlic, rice vinegar, grated ginger, black pepper, and chili flakes if desired.
02 - Place the chicken thighs in a single layer in the bottom of the crockpot. Pour the prepared sauce over the chicken, ensuring even coverage.
03 - Cover and cook on high for 4 hours or on low for 6 to 7 hours until chicken is tender and fully cooked.
04 - Thirty minutes before serving, rinse the rice under cold water. Combine the rice with 3 cups water and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Allow rice to stand covered for 5 minutes, then fluff with a fork.
05 - Remove the cooked chicken thighs to a plate. In a small bowl, mix cornstarch and water to form a slurry. Stir the slurry into the cooking liquid in the crockpot.
06 - Return chicken thighs to the crockpot. Cook on high for an additional 10 to 15 minutes, until the sauce thickens to the desired consistency.
07 - Serve chicken and sauce over prepared rice. Garnish with sliced green onions and sesame seeds, if desired.

# Expert Advice:

01 -
  • No one can resist the sticky, flavorful glaze—it turns basic chicken into something special.
  • The hands-off slow cooking makes it feel effortless, perfect for summer days or busy evenings.
02 -
  • If you skip the slurry step, the sauce stays watery—I once served it without thickening and it was more soup than glaze.
  • Using cold water for rinsing rice prevents clumping and makes it pillowy—I learned this after a few too-sticky batches.
03 -
  • Let the chicken rest in sauce after thickening—the flavors deepen with just 5 extra minutes.
  • Toast sesame seeds in a dry pan for a minute until fragrant before sprinkling—it makes the garnish pop.
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