Ingredients:

  • 1½ lb boneless, skinless chicken thighs, cut into 1-inch chunks
  • 1 tbsp vegetable oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup reduced-sodium soy sauce
  • 1/4 cup honey
  • 2 tbsp rice vinegar
  • 1 tbsp freshly grated ginger
  • 3 cloves garlic, minced
  • 1 tsp toasted sesame oil
  • 2 cups broccoli florets
  • 1 large red bell pepper, sliced
  • 1 large carrot, sliced into coins
  • 1/2 cup snap peas
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Season the 1½ lb chicken chunks with 1 tbsp vegetable oil, 1/2 tsp salt, and 1/4 tsp black pepper, then place them at the bottom of the slow cooker.
  2. In a small bowl, whisk together 1/2 cup reduced-sodium soy sauce, 1/4 cup honey, 2 tbsp rice vinegar, 1 tbsp grated ginger, 3 cloves minced garlic, and 1 tsp sesame oil.
  3. Pour the sauce mixture over the chicken, ensuring every piece is submerged. Cover and cook on High for 3 to 3.5 hours.
  4. Open the lid and stir in 2 cups broccoli florets, 1 sliced red bell pepper, 1 sliced carrot, and 1/2 cup snap peas.
  5. Cover and cook on High for an additional 30 to 45 minutes until the vegetables are tender and the chicken reaches a safe internal temperature of 165°F (74°C).
  6. Whisk 2 tbsp cornstarch and 2 tbsp cold water in a small cup to create a smooth slurry, then stir the slurry into the bubbling sauce.
  7. Cover the slow cooker for another 10–15 minutes to allow the residual heat to activate the starch and thicken the glaze into a velvety coating.