Honey Garlic Chicken with Rice (Printable)

Tender honey garlic chicken thighs served atop flavorful rice for a comforting, easy summer dinner.

# 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

→ Slurry

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

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

# Directions:

01 - In a medium mixing bowl, whisk honey, soy sauce, ketchup, minced garlic, rice vinegar, grated ginger, black pepper, and chili flakes until fully combined.
02 - Place chicken thighs at the bottom of the crockpot and pour the prepared sauce evenly over the chicken.
03 - Cover and cook on high for 4 hours or low for 6-7 hours, until the chicken is tender and cooked thoroughly.
04 - Thirty minutes before serving, rinse rice under cold water. Combine rice, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Allow rice to stand covered for 5 minutes, then fluff with a fork.
05 - Remove cooked chicken thighs to a plate. Mix cornstarch and water in a small bowl to create a slurry, then stir into the crockpot sauce.
06 - Return chicken thighs to the crockpot and cook on high for an additional 10-15 minutes, until the sauce thickens.
07 - Plate the chicken and sauce over the rice. Garnish with sliced green onions and sesame seeds as desired.

# Expert Advice:

01 -
  • The honey garlic glaze makes everything taste like you spent hours—and you didn’t.
  • I keep coming back to this dish because it’s unfussy but makes a lazy Sunday feel special.
02 -
  • Don’t skip rinsing the rice—I’ve made sticky, clumpy rice one too many times without that step.
  • Mixing cornstarch with hot liquid gives lumpy sauce, so always use cold water for your slurry.
03 -
  • Cook the sauce separately if you want more control over its thickness and taste.
  • Grate your ginger just before adding for a fresher zing that transforms the flavor.
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