Slow Cooker Honey and Orange Chicken by Daphne Oz
14
Points®
Total time: 4 hr 25 min • Prep: 25 min • Cook: 4 hr • Serves: 4 • Difficulty: Easy
If you can’t find fresno chili peppers, substitute 2 serranos in their place, or swap in ½ tsp crushed red pepper flakes. Though we serve this recipe over brown rice to sop up the sauce, it would be equally delicious over your favourite grain or cauliflower rice.
Ingredients
Uncooked boneless skinless chicken thigh
0.75 pound(s)
Uncooked boneless skinless chicken breast
0.75 pound(s)
Tapioca flour
3 tbsp(s)
Kosher salt
2 pinch(es)
Black pepper
2 pinch(es)
Extra virgin olive oil
2 tbsp(s)
Bell pepper
1 item(s), medium
Store-bought chicken stock
0.5 cup(s)
Unseasoned rice vinegar
0.25 cup(s)
Low sodium soy sauce
2 tbsp(s)
Orange zest
1 tbsp(s)
Fresh orange juice
0.25 cup(s)
Garlic
2 clove(s), large
Uncooked scallions
2 medium
Ginger root
1 piece(s)
Honey
3 tbsp(s)
Fresno chile
2 medium
Cooked medium grain brown rice
2 cup(s)
Unsalted toasted sesame seeds
1 tbsp(s)
Cilantro
2 tbsp(s)
Instructions
1
In a large ziptop bag, combine chicken thighs, chicken breast, and 2 tbsp flour; season with salt and pepper. Seal bag; toss to coat.
2
Preheat oil in a large saute pan or nonstick saute pan over medium-high heat. Remove chicken from bag; sear on both sides until light golden, about 2 to 3 minutes per side (chicken will not be cooked through).
3
Remove chicken to a bowl of a 6-quart slow cooker; add bell pepper.
4
In a medium bowl, whisk together stock, remaining 1 tbsp flour, rice vinegar, tamari, orange zest and juice, garlic, scallions, ginger, honey, and chili peppers; pour over chicken. Cover and cook until chicken is cooked through and tender, and sauce has slightly thickened, 2 hours on High or 4 hours on Low.
5
Serve chicken over rice; garnish with sesame seeds and cilantro.
6
Serving size: about 1 heaping cup chicken mixture plus ½ cup rice
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