Recipe Ingredients
- 1/2 cup pure honey
- 1/2 cup low-sodium soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon sriracha sauce
- 1 1/2 tablespoons cornstarch
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 cube Dorot Gardens® Crushed Ginger
- 6 cups cooked long-grain white rice, kept hot, for serving
- 1 (10.8-ounce) bag steamable broccoli florets, prepared and kept hot
- Chopped green onions, for garnish
- Toasted sesame seeds, for garnish
Recipe Directions
- Whisk honey, soy sauce, vinegar, sriracha sauce and cornstarch together in a small bowl until combined.
- Place chicken and ginger in a large slow-cooker. Pour soy sauce mixture over chicken. Cover and cook on low for 5 to 6 hours, or high for 3 to 4 hours, until chicken is tender and fully cooked. Shred chicken into bite-sized pieces using forks.
- Divide rice evenly among bowls. Top with chicken and broccoli. Garnish with green onions and sesame seeds. Serve and enjoy.
Tip:
Cook a batch of Honey-Ginger Chicken ahead of time and use it throughout the week for easy meal prep in sandwiches, tacos, rice bowls and more.
