Description
A tender, sweet, and savory chicken dish slow-cooked in a glossy sesame sauce, served with a nutty crunch of toasted sesame seeds. Perfect for weeknights and effortless family meals.
Ingredients
4 boneless, skinless chicken thighs
1/4 cup soy sauce (use tamari or coconut aminos for gluten-free)
2 tbsp rice vinegar
2–3 cloves minced garlic
1 tsp grated fresh ginger
1 tbsp sesame oil
2 tbsp honey (or brown sugar)
2 tbsp cornstarch
Salt and pepper to taste
2 tbsp sesame seeds, toasted
2 tbsp water (for slurry)
Instructions
Season chicken with salt and pepper.
Place chicken in the crockpot.
In a bowl, mix soy sauce, rice vinegar, garlic, ginger, sesame oil, and honey.
Pour sauce over chicken.
Cook on low for 6-8 hours or high for 3-4 hours.
Remove chicken and keep warm.
In a small bowl, mix cornstarch with 2 tbsp water to form a slurry.
Boil the sauce in a saucepan, stirring constantly, until thickened.
Stir in the cornstarch slurry and cook until desired thickness.
Serve chicken with the thickened sauce and toasted sesame seeds.
Notes
For a gluten-free version, use tamari or coconut aminos.
If the sauce is too thin, cook it longer on high or add more cornstarch slurry.
Serve with steamed rice or noodles for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 6g
- Sodium: 1000mg
- Fat: 7g
- Saturated Fat: 3g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 10g
- Cholesterol: 70mg