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HONEY GARLIC CHICKEN

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INGREDIENTS

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  • 1 1/2 pounds boneless, skinless chicken thighs or chicken breasts

  •  1/3 cup low-sodium organic soy sauce, tamari or coconut aminos

  •  1/3 cup honey

  •  2 tablespoons tomato paste

  • 1/4 teaspoon or more red pepper flakes (if desired)

  •  4 cloves garlic, minced

  •  1 tablespoon rice vinegar

  •  2 tablespoons cornstarch or arrowroot starch

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FOR SERVING:

  •  4 cups cooked organic brown rice or quinoa (2 cups dry)

  •  Toasted sesame seeds

  •  Chopped green onion

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INSTRUCTIONS​

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  1. Place the chicken in the bottom of a 6-quart or larger slow cooker.

  2. In a medium mixing bowl, whisk together the soy sauce, honey, tomato paste, chili paste, garlic, and rice vinegar. Pour over the chicken.

  3. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken reaches an internal temperature of 165 degrees. If you are available, flip the chicken over once halfway through to coat both sides. (If not, don’t stress; it will still be tasty.)

  4. Remove the chicken to a plate and let cool slightly.

  5. Whisk the cornstarch into the slow cooker liquid. Cover and cook on HIGH for 15 minutes, until the sauce thickens slightly, stirring occasionally. If you'd like the sauce particularly thick, you can cook it for a full 30 minutes in the slow cooker.

  6. With two forks (or your fingers if the chicken is cool enough), shred the chicken and add it back to the slow cooker.

  7. Stir to coat the chicken with the sauce.

  8. Serve over rice, sprinkled with green onions and sesame seeds.

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Enjoy! 

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Recipe adapted from Wellplated.com

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