5 boneless, skinless chicken thighs
salt and pepper
1 cup honey
1/2 cup gluten-free soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons vegetable oil or olive oil
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
4 teaspoons cornstarch dissolved in 6 tablespoons water
1/2 tablespoon (or more) sesame seeds
3 scallions, chopped
1. Lightly season both sides of chicken with salt and pepper, put into crock pot.
2. In a medium bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 4 hours.
3. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened.
4. Shred chicken into bite size pieces. Then in individual bowls, place chicken pieces over cooked rice and spoon some sauce on top. Sprinkle with sesame seeds and chopped scallions.