Sticky Asian Chicken Thighs

An easy meal to make midweek brimming with flavour.

Adding cornflour makes a thick, sticky sauce while the other ingredients bring a sweet Asian flavour. The chicken stews away nicely in the sauce.

I used boneless chicken thighs but any cut of chicken will work. I served mine up with egg fried rice and peas but could also be enjoyed with other rice dishes or some noodles.

Ingredients

Serves 2

• 4 chicken thighs (I used boneless but any cut of chicken will work)

• 6 tbsp tomato ketchup

• 3 tbsp soy sauce

• 2 tbsp honey

• 1 tbsp sesame oil

• 3 garlic cloves, crushed

• 1 tbsp cornflour

Directions

1. Heat a pan with a little oil, fry off the chicken (optional) and add to slow cooker

2. Mix the ketchup, soy sauce, honey, sesame oil and garlic cloves in a bowl and add to slow cooker

3. Cook on low for 5 hours

4. Mix the corn flour with a dash of water, mix to make a slurry

5. Add to the slow cooker, gently mix and cook for a further 1 hour on low