Go Back
Soy-Ginger Chicken Thighs with Broccoli
Rachel Kim

Soy-Ginger Chicken Thighs with Broccoli

Boneless thighs stay juicy in a soy-ginger sauce that becomes glossy only at the end. Broccoli cooks in the final half hour instead of dissolving into green flecks. Serve the chicken and sauce over rice cooked separately for clean grains.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 50 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 1/2 lbs boneless skinless chicken thighs
  • 1/2 cup low-sodium soy sauce
  • 1/3 cup low-sodium chicken broth
  • 3 tbsp rice vinegar
  • 2 tbsp honey
  • 1 tbsp grated fresh ginger
  • 4 garlic cloves minced
  • 1 tsp toasted sesame oil
  • 1 1/2 lbs broccoli cut into large florets
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 4 cups hot cooked rice

Method
 

  1. Arrange the chicken thighs in a 6-quart slow cooker.
  2. Whisk the soy sauce, broth, rice vinegar, honey, ginger, garlic and sesame oil and pour it over the chicken.
  3. Cover and cook on low until the thighs are tender and reach at least 165°F, 3 1/2 to 4 hours.
  4. Add the broccoli over the chicken, cover and cook on high until crisp-tender, 20 to 30 minutes.
  5. Move the chicken and broccoli to a platter and stir the cornstarch mixed with cold water into the sauce.
  6. Cook uncovered on high until glossy, 5 to 8 minutes.
  7. Spoon the sauce over the chicken and broccoli and serve with the hot rice.