Orange Chicken, Slow Cooker (Printable Recipe)
Chicken hangs out in a sweet orange sauce and gets extra tender in the slow cooker. Scoop it onto rice with veggies for a laid-back meal that's full of flavor.
# Ingredients You'll Need:
→ Main
01 -
60 ml olive oil
02 -
45 g cornstarch
03 -
900 g boneless, skinless chicken cut in 2.5 cm chunks
→ Sauce
04 -
5 g sesame seeds for sauce, even more for topping
05 -
5 ml sesame oil
06 -
5 g ground ginger
07 -
3 cloves garlic—minced up
08 -
30 ml vinegar
09 -
360 g orange marmalade
10 -
2 g crushed red pepper
11 -
Scallions, sliced to sprinkle on top
12 -
120 ml low-salt soy sauce
# Steps to Follow:
01 -
Right before serving, sprinkle with plenty of scallions and some extra sesame seeds. Dish it out while hot—go for steamed rice if you want.
02 -
Pop the lid on and let it go on LOW setting for 2 or 3 hours. Give everything a stir at the halfway point to stop anything from sticking to the bottom.
03 -
Pour your sauce mix over the chicken in the slow cooker. Stir gently so every piece gets saucy.
04 -
Whisk together the marmalade, soy sauce, vinegar, sesame oil, ginger, garlic, red pepper flakes, and sesame seeds in a bowl till it's nice and smooth.
05 -
Take the browned pieces and slide them right into the slow cooker basin.
06 -
Warm up your olive oil in a big skillet on medium-high. Sear the cornstarch-coated chicken, letting every side get a golden color, but don't cook it all the way through.
07 -
Toss your chicken bites in a shallow dish with cornstarch till every bit gets covered well.
08 -
Use a sharp knife to chop chicken into even 2.5 cm chunks so they cook at the same speed.
# Extra Tips:
01 -
Want it hotter? Bump up the red pepper flakes to 3 g if you like a good kick. Red bell pepper bits are also nice for extra crunch and color.
02 -
360 g is just about most jars (450–500 g) of orange marmalade. Store any extras in the fridge, covered, for up to 3 days.