Description
A cozy and comforting slow-cooked dish featuring chicken simmered in a bright orange sauce, perfect for chilly evenings.
Ingredients
- 2 lbs boneless, skinless chicken thighs (or breasts), trimmed
- 1 cup freshly squeezed orange juice (about 2–3 oranges)
- 1/3 cup low-sodium soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon grated fresh ginger
- 3 garlic cloves, minced
- 1 teaspoon orange zest
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry)
- 2 tablespoons sesame seeds and sliced green onions for garnish
- Steamed rice and roasted seasonal vegetables to serve
Instructions
- Pat the chicken dry and place it in the bottom of a 6-quart crockpot.
- In a medium bowl, whisk together orange juice, soy sauce, honey, rice vinegar, sesame oil, grated ginger, garlic, orange zest, and red pepper flakes.
- Pour the sauce over the chicken, cover, and cook on LOW for 240-300 minutes or HIGH for 120-180 minutes, until the chicken is tender and reaches an internal temperature of 165°F (74°C).
- Remove the chicken to a plate and stir the cornstarch slurry into the crockpot. Turn the crockpot to HIGH and let the sauce thicken for 10–15 minutes, stirring gently.
- Return the chicken to the pot and toss to coat in the glossy orange sauce. Garnish with sesame seeds and sliced green onions.
- Spoon over steamed rice, and add roasted seasonal vegetables for a cozy plate.
Notes
Use thighs for the juiciest result; fresh orange juice enhances the flavor significantly. Prep the sauce the night before for easy cooking.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian