Asian fare is a favorite among many families, and Orange Chicken is no different. It can get quite expensive when feeding a large family at a restaurant so making it at home is a great frugal alternative
- 8 boneless, skinless chicken breasts; cubed
- 2 Tbsp olive oil
- 1 cup orange juice
- 3 Tbsp honey
- 2 Tbsp hoisin sauce
- 3 Tbsp rice wine vinegar; unseasoned
- ½ cup liquid aminos
- 2 tsp sesame oil
- tsp ground ginger
- 1 tsp garlic powder
- ½ tsp crushed red pepper
- 2 Tbsp cornstarch or about 2 tsp xantham gum
- Coat the bottom of a slow cooker with olive oil.
- Add cubed chicken breasts.
- In a medium bowl, whisk together orange juice and all of the other seasonings EXCEPT the cornstarch (or xantham gum; if using)
- Pour over the chicken and toss to coat.
- Cover and cook on high for 4 hours or low for 6 hours being sure that the chicken is cooked through.
- Remove about 2 tablespoons of the liquid and mix with the cornstarch (or xantham gum; if using) to create a slurry.
- Cook, stirring often until the sauce thickens to your desired consistency. To speed up the process, you can remove the sauce from the slow cooker, place in a medium saucepan and simmer over medium-high heat until thickened. Then, return to coat the chicken.
- Garnish with toasted sesame seeds, sliced green onions, or dried orange zest; if desired.