Honey Sesame Chicken

Once again, another recipe that is a saucy chicken recipe, my favorite kind of recipe. That sauce spells C-O-M-F-O-R-T. Sweet, tangy, spicy, garlicky, gingery: You never expect something that is this simple to taste so yummy. And it hits the spot on these breezy pre-spring days when we are yearning so much for warm weather but we still must wait...wait...wait.

3 pounds boneless, skinless chicken thighs
salt and pepper
1/2 cup honey
1/2 cup soy sauce
1/2 cup minced onion
1/4 cup + 2 Tbsp. ketchup
1 Tbsp. canola oil
1 Tbsp. toasted sesame oil
1 Tbsp. minced or grated fresh ginger
4 cloves garlic, peeled and minced
3/4 tsp. crushed red pepper flakes
4 tsp. cornstarch
1/4 cup of water

1. Very lightly, season the chicken thighs with salt and pepper and place them in the slow cooker.

2. Whisk the honey, soy sauce, onion, ketchup, canola and sesame oils, ginger, garlic, and pepper flakes together in a mixing bowl and pour over the chicken thighs. Cover the slow cooker and cook on low for 4 hours, or until the chicken is tender and cooked through.

3. Use tongs or a slotted spoon to transfer the chicken to a rimmed plate or bowl and cover lightly with foil, leaving the pan juices in the slow cooker.

4. Stir the cornstarch into the water with a fork or small whisk until dissolved. Whisk the mixture into the pan juices in the slow cooker and turn the heat to high. Let it cook and thicken for 15 minutes.

5. Carefully, transfer the chicken back into the slow cooker. Serve the chicken over brown rice, spoon the sauce over the chicken and garnish with sesame seeds and scallions.

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