Ingredients2 Tbsp. toasted sesame oil, divided
2 lbs. bone-in, skinless chicken thighs
1/3 c. low sodium soy sauce
1/4 c. honey
3 Tbsp rice wine vinegar
4 garlic cloves, minced
1 Tbsp. fresh ginger, grated
1 medium onion, chopped
1 tsp. sriracha sauce
1 heaping Tbsp. cornstarch
1/4 c. chicken broth
2 Tbsp. sesame seeds, toasted
2 scallions, sliced in 1/2 inch pieces
3 c. broccoli florets
1. In a large skillet, over medium heat, add 1 Tbsp. sesame oil. After letting it heat for a few minutes, add the chicken thighs. Sprinkle with salt and pepper and saute for 5 minutes on each side, or until lightly browned. Remove chicken thighs from pan and place in slow cooker.
2. Add the garlic, ginger, and onion to the skillet. Saute for 6-8 minutes, or until lightly browned. Add to the slow cooker along with any liquid in the pan.
3. In a small bowl, whisk the soy sauce, honey, rice wine vinegar and sriracha together. Pour over the chicken.
4. Place cover on slow cooker and cook on low for four hours.
5. Remove chicken from slow cooker (it should be very tender). Shred the chicken and discard the bones (or save them for stock).
6. In a small bowl, add the cornstarch to the chicken broth. Whisk to dissolve.
7. Add the cornstarch mixture to the slow cooker along with the broccoli florets. With the lid off, cook on high for 20 minutes or until the mixture thickens.
8. Stir in the shredded chicken and the remaining 1 Tbsp. of sesame oil. Top with sesame seeds and scallions.