Honey garlic chicken thighs with rice

Ingredients (Serves: 2)

• Boneless chicken thighs400 g
• Honey50 g
• Soy sauce40 g
• Garlic20 g
• Fresh ginger10 g
• Ketchup30 g
• White wine vinegar10 g
• Cornflour (cornstarch)12 g
• White rice130 g
• Broccoli200 g
• Sesame seeds6 g
• Spring onion (scallion) (optional)20 g

Method

1. 1

   Mince the garlic and grate the ginger. In the slow cooker, mix the honey, soy sauce, ketchup, vinegar, garlic and ginger. Add the chicken thighs and turn them to coat.

2. 2

   Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the chicken is very tender.

3. 3

   Cut the broccoli into florets. Lay them on top of the chicken for the last 30 minutes of cooking and put the lid back on.

4. 4

   Mix the cornflour with 2 tablespoons of cold water, stir it into the sauce, turn the slow cooker to HIGH and leave the lid off for 10 minutes until glossy and slightly thick. Meanwhile, boil the rice in salted water until tender, then drain.

5. 5

   Serve the chicken and broccoli on the rice, spoon over the sauce and sprinkle with sesame seeds and sliced spring onion.

Nutrition per serving

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