Lightened-Up Crockpot Orange Chicken

Ingredients

• 1.5 lb boneless, skinless chicken breasts (Cut into bite-size pieces)
• 0.5 cup orange juice (Freshly squeezed if possible)
• 1 tbsp orange zest (Finely grated)
• 0.25 cup low-sodium soy sauce
• 0.25 cup honey
• 2 tbsp rice vinegar
• 3 cloves garlic (Minced)
• 1 tbsp fresh ginger (Grated or finely minced)
• 2 tbsp cornstarch (Whisked with water to thicken the sauce)
• 2 tbsp water (For the cornstarch slurry)
• 0.25 tsp red pepper flakes (Optional)
• 2 green onions (Sliced, for garnish)
• 1 tbsp sesame seeds (For garnish)
• 4 cup cooked white rice (For serving)
• 4 cup steamed vegetables (For serving; broccoli, snap peas, or mixed vegetables)

Steps

1. 1

   Cut the chicken into bite-size pieces and place it in the slow cooker.

2. 2

   Add the orange juice, orange zest, soy sauce, honey, rice vinegar, garlic, ginger, and red pepper flakes. Stir to coat the chicken and distribute the seasonings evenly.

3. 3

   Cover the slow cooker and cook on LOW for about 3–4 hours, or until the chicken reaches an internal temperature of 165°F (74°C) and is tender. Avoid overcooking, since chicken breast can dry out.

4. 4

   Whisk the cornstarch and water together in a small bowl until completely smooth.

5. 5

   Stir the cornstarch slurry into the slow cooker during the last 15–20 minutes of cooking. Cover and continue cooking until the sauce thickens and becomes glossy, stirring once if needed.

6. 6

   Taste the sauce and adjust the balance if necessary with a little additional vinegar for tang or honey for sweetness.

7. 7

   Serve the orange chicken over cooked rice with steamed vegetables. Garnish with sliced green onions and sesame seeds.

Notes

The provided post directs viewers to obtain the recipe through comments or a printable version, but no comments or written recipe were supplied. The ingredient quantities and detailed method above are a culinary reconstruction based on the dish description and transcript, not a verbatim extraction from the creator. For food safety, verify that the chicken reaches 165°F (74°C). Refrigerate leftovers within 2 hours and use within 3–4 days.

Nutrition per serving

• main
• slow-cooker
• crockpot
• chicken
• non-fried
• family-friendly
• protein-rich
• rice bowl