Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup orange juice, freshly squeezed or store-bought
- 1/4 cup soy sauce, low-sodium preferred
- 1/4 cup sugar
- 2 tablespoons rice vinegar
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon cornstarch
- 2 tablespoons water
- Cooked rice, for serving
- Green onions or sesame seeds, for garnish (optional)
Instructions
- Combine the orange juice, soy sauce, sugar, rice vinegar, minced garlic, ginger, and red pepper flakes in the slow cooker.
- Add the chicken pieces into the mixture; stir to coat the chicken evenly in the sauce.
- Cover and cook on low for 4-5 hours or on high for about 2-3 hours, until the chicken is cooked through and tender.
- Mix the cornstarch and water in a small bowl to create a slurry.
- Stir the slurry into the slow cooker, then cover and cook on high for an additional 30 minutes to thicken the sauce.
- Spoon the orange chicken over cooked rice and sprinkle with green onions or sesame seeds if desired.
Notes
Choose chicken thighs over breasts for the juiciest flavor. Let it cool slightly before serving to allow the sauce to thicken better.
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Chinese
- Diet: Gluten-Free option available