Ingredients
- 8 boneless skinless chicken thighs trimmed of extra fat
- 1 tablespoon olive oil
- ½ cup ketchup
- ¼ cup low sodium soy sauce
- ¼ cup honey
- 2 tablespoons dark brown sugar
- 1 tablespoon fresh ginger grated
- 1 tablespoon sriracha
- 3 cloves garlic minced
- 2 green onions thinly sliced
- 4 cups cooked white rice for serving
- 4 tablespoons cilantro for garnish
Instructions
-
Season chicken thighs with salt and black pepper to taste.
-
Heat olive oil over medium-high in a 12″ skillet. Cook 3-5 minutes until browned on each side.
-
In a medium sized mixing bowl add ketchup, soy sauce, honey, dark brown sugar, ginger, sriracha and garlic. Whisk to combine.
-
Add chicken thighs to a 6 quart slow cooker. Pour sauce over the chicken thighs.
-
Cover the slow cooker and cook on high for 2-3 hours or until the chicken is fully cooked and the sauce has slightly thickened.
-
When fully cooked sprinkle the top of the chicken with green onions and cilantro. Serve over rice.
Nutrition Facts
Calories: 436
Carbohydrates: 34g
Protein: 45g
Fat: 13g
Saturated Fat: 3g
Cholesterol: 215mg
Sodium: 1095mg
Potassium: 713mg
Fiber: 1g
Sugar: 30g
Vitamin A: 295IU
Vitamin C: 5mg
Calcium: 41mg
Iron: 2mg