My husband loves Orange Chicken, but when you get it out at restaurants, it's usually made with fried chicken, which my stomach just can not handle. This is an easy, slow cooker version that is less greasy and sticky.
1 1/2 pounds boneless skinless chicken breasts, cubed
1/4 cup cornstarch
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons vegetable oil
1 cup chicken broth
1/3 cup soy sauce
1/2 cup brown sugar
1/2 cup orange juice
1-2 tablespoons orange zest
1/4 cup vinegar
2-3 cloves garlic, minced
1/2 teaspoon ground ginger
1/2 teaspoon red pepper flakes
1 teaspoon sesame oil
2 tablespoons water + 2 tablespoons cornstarch
Sesame seeds and green onions, for garnish
Cooked rice, for serving
- In a large zip-top bag, toss the chicken with the cornstarch salt and pepper. Shake to coat well.
- Heat oil in a large skillet over medium-high heat. Cook chicken in batches for 5-6 minutes or until lightly browned. Transfer chicken to a lightly greased slow cooker.
- In a small bowl, whisk together chicken broth, soy sauce, brown sugar, orange juice and zest, vinegar, garlic, ginger, red pepper flakes and sesame oil. Pour sauce over chicken.
- Cover and cook on low for 3-4 hours (I only needed to cook it about 2 hours).
- About 30 minutes before serving, whisk together the 2 tablespoons of water and cornstarch in a small bowl and stir mixture into the slow cooker. Cover and cook on high for another 20-30 minutes or until the sauce has thickened. Taste and adjust seasonings if needed.
- Sprinkle with sesame seeds, green onions and serve over cooked rice.