Slow Cooker Orange Chicken (Print Version)
# Ingredients:
01 -
2 pounds boneless skinless chicken breasts or tenders, cut into bite size pieces
02 -
⅓ cup cornstarch
03 -
4 tablespoons olive oil
04 -
1 ½ cups orange marmalade (about a 16 oz jar)
05 -
½ cup low sodium soy sauce
06 -
2 tablespoons vinegar
07 -
1 teaspoon sesame oil
08 -
1 teaspoon ground ginger
09 -
3 cloves garlic, minced
10 -
½ teaspoon red pepper flakes
11 -
1 teaspoon sesame seeds, more for garnish
12 -
Scallions, for garnish
# Instructions:
01 -
Cut the chicken into approximately 1-inch pieces.
02 -
Pour the cornstarch into a shallow dish, add the chicken, and toss to evenly coat.
03 -
Heat the olive oil in a large skillet over medium-high heat and add the coated chicken. Lightly brown on each side, but do not cook thoroughly.
04 -
Transfer the browned chicken into the basin of a 6-quart slow cooker.
05 -
In a medium bowl, whisk together the orange marmalade, low sodium soy sauce, vinegar, sesame oil, ground ginger, minced garlic, red pepper flakes, and sesame seeds.
06 -
Pour the sauce over the chicken and stir everything to combine.
07 -
Cover and cook on LOW for 2-3 hours. Check and stir halfway through to ensure it is not burning.
08 -
Garnish with chopped scallions and a sprinkle of sesame seeds. Serve over rice.
# Notes:
01 -
Chicken breasts, tenders, or boneless thighs can be used interchangeably.
02 -
A cup and a half of orange marmalade equals a 16-18 oz jar.
03 -
For an extra kick, increase red pepper flakes to ¾ teaspoon.
04 -
Chopped red bell peppers can be added at the beginning of the cook time.
05 -
Store leftovers covered in the refrigerator for up to 3 days.
06 -
Every slow cooker runs differently. Cooking times are approximate and should be adjusted based on your appliance.