
Slow cooker honey and orange chicken by Daphne Oz
Ingredients
Uncooked boneless skinless chicken thigh(s)
¾ pound(s), cut into 1-inch pieces
Uncooked boneless skinless chicken breast
¾ pound(s), cut into 1-inch cubes
Tapioca flour
3 Tbsp, or rice flour, divided
Kosher salt
2 pinch(es)
Black pepper
2 pinch(es), freshly ground
Extra virgin olive oil
2 Tbsp
Uncooked bell pepper(s)
1 item(s), medium, green or red, diced
Store-bought chicken stock
½ cup(s), or homemade stock
Rice vinegar
¼ cup(s), unseasoned
Low sodium soy sauce
2 Tbsp, or tamari
Orange zest
1 Tbsp, from a navel orange
Fresh orange juice
¼ cup(s), from a navel orange
Garlic clove
2 clove(s), minced
Uncooked scallion(s)
2 medium, minced
Ginger root
1 piece(s), (1-inch) grated
Honey
3 Tbsp
Fresno chile
2 medium, minced
Cooked medium grain brown rice
2 cup(s)
Unsalted toasted sesame seeds
1 Tbsp
Cilantro
2 Tbsp, chopped