6 boneless skinless thighs
1 small onion, diced
2 cloves garlic, diced
1 T freshly grated ginger
1 C honey (I had planned on using regular honey but ran low so used 1/2 C orange blossom honey and I think it added a little something extra so use what you have)
1/4 C ketchup
1/2 C soy sauce
2 T olive oil
1/4 tsp red pepper flakes, 1/2 tsp if you like it SPICY.
4 tsp cornstarch
1/3 C water
1 T sesame seeds
2 Cups cooked rice.
Whisk together onion, garlic, ginger, honey, ketchup, soy sauce, oil and red pepper flakes.
Place chicken in slow cooker and cover with sauce mixture. Cook on low 4 hours.
Remove chicken and shred. Set aside.
Pour remaining cooking liquid into saucepan. Combine cornstarch and water and whisk into saucepan with cooking liquid. Cook 5-10 minutes over medium/high heat, stirring often.
Place prepared rice on a platter and top with shredded chicken. Pour sauce over chicken. Top with sesame seeds.