Name: Honey Garlic Chicken
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 3 lbs boneless skinless chicken thighs; ½ cup honey; ¼ cup hoisin sauce; 2 tbsps oyster sauce; 2 tbsps low sodium soy sauce; 2 tbsps rice vinegar; 4 tsp minced ginger (about a 2” knob fresh); 10 cloves garlic, minced; ½ cup chicken broth; 2 tbsps cornstarch; White rice; Cucumber salad or roasted vegetables (broccoli, green beans, or bok choy); Sesame seeds & chopped green onions for garnish

Description

This easy dump-and-go honey garlic chicken is the ultimate busy weeknight dinner—just whisk the sauce, let the slow cooker or InstantPot do the work, and come back to tender, sticky-sweet chicken perfect for meal prep and rice bowls all week long.

Ingredients

For the Honey Garlic Chicken:

3 lbs boneless skinless chicken thighs
½ cup honey
¼ cup hoisin sauce
2 tbsps oyster sauce
2 tbsps low sodium soy sauce
2 tbsps rice vinegar
4 tsp minced ginger (about a 2” knob fresh)
10 cloves garlic, minced
½ cup chicken broth
2 tbsps cornstarch

For Serving:

White rice
Cucumber salad or roasted vegetables (broccoli, green beans, or bok choy)
Sesame seeds & chopped green onions for garnish

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Instructions

For the Honey Garlic Chicken:

Add chicken thighs to the base of an InstantPot or Slow Cooker*. In a bowl or glass measuring cup, whisk together the honey, hoisin sauce, oyster sauce, soy sauce, rice vinegar, ginger, garlic, and chicken broth. Pour the sauce over the chicken and toss until coated.
If using an InstantPot, set to high pressure for 13 minutes, with a 10 minute natural release. If using a Slow Cooker, set on LOW for 4-5 hours or on HIGH for 2 hours, or until very tender but still holding its shape.
Once cooked, remove the chicken and set aside to shred with two forks.
Meanwhile, whisk together the cornstarch with 2 tbsps of cold water to make a slurry. If using a crockpot, whisk the cornstarch slurry into the sauce and switch the crockpot to high for 10 minutes or until thickened. If using an InstantPot, set it to the saute function and whisk the cornstarch slurry into the sauce. Cook for 2-3 minutes or until thickened.
When the sauce has thickened, toss the shredded chicken back into the sauce and keep warm until serving.
Serve over rice and garnish with sesame seeds and chopped green onions. Serve a cucumber salad or roasted vegetables on the side if desired.

Notes

*If you want to make this stovetop, add chicken and sauce to a pot with a tight fitting lid and heat to medium. Once you see it start to bubble, stir, cover, and reduce to low and cook for 25-30 minutes until the chicken is super tender.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Dinner
Method: InstantPot