In a heavy pot, add the soy sauce, chicken stock, Lucille's ginger infused honey, fresh ginger, minced garlic and Lucille's Dippin' Sauce. Heat on high and stir until honey and mustard are incorporated. When it starts to boil, turn heat down to medium. Season with salt & pepper.

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Clean your green onions and cut off the roots. Cut two stocks thinly on the bias to create long ovals. You'll use these to garnish the dish. Put the other green onions in the pot with the soy sauce.

Using tongs, place your chicken thighs into the pot skin-side down. Place a lid on the pot.

Cook for 15 minutes and then flip the chicken and cook for another 15 minutes.


When your chicken is done, remove it from the pot, cover and set aside.

I like to make the sauce a little thicker, so I put the cornstarch into a bowl and whisk in cold water. Turn the heat up on the soy sauce. When it starts to boil, whisk in the cornstarch slurry in a slow stream. Continue whisking the mixture and wait for it to come back up to a boil as it thickens. Turn off the heat.

I serve my chicken on a bed of rice. Cover with the thickened sauce and garnish with the sliced green onions. You can add some red pepper flakes if you would like a little more heat.