Slow cooker honey and orange chicken by Daphne Oz
10
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 favorite grain or cauliflower rice.
Ingredients
Uncooked skinless boneless chicken thigh
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
Bell pepper
1 item(s), medium, green or red, diced
Chicken stock
½ cup(s), or homemade stock
Unseasoned rice vinegar
¼ cup(s), unseasoned
Low sodium soy sauce
2 Tbsp, or tamari
Orange zest
1 Tbsp, from a navel orange
Orange juice
¼ cup(s), from a navel orange
Garlic clove
2 clove(s), minced
Scallions
2 medium, minced
Fresh ginger
1 piece(s), (1-inch) grated
Honey
3 Tbsp
Fresno chile pepper
2 medium, minced
Cooked medium grain brown rice
2 cup(s)
Unsalted toasted sesame seeds
1 Tbsp
Cilantro
2 Tbsp, chopped
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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