Amazing Slow Cooker Orange Chicken
Orange chicken is my favorite Chinese takeout food, but I know that it’s very high in sodium and fat. So I got to work at home and created this healthier version. Now I have peace of mind knowing what ingredients are in it and that it’s better for my family.
—BARB MILLER OAKDALE, MN
PREP: 25 MIN. • COOK: 4 HOURS • MAKES: 8 SERVINGS
1 cup chicken stock
1 cup orange juice
1 cup orange marmalade
1/2 cup ketchup
1/4 cup Dijon mustard
2 tablespoons brown sugar
2 tablespoons rice vinegar
2 tablespoons reduced-sodium soy sauce
1 tablespoon minced fresh gingerroot
1 teaspoon garlic powder
3/4 teaspoon crushed red pepper flakes
2 tablespoons molasses, optional
2 pounds boneless skinless chicken breasts, cut into 3/4-inch pieces
1/2 cup cornstarch
3/4 teaspoon salt
1/2 teaspoon pepper
1 large sweet red pepper, cut into 1-inch pieces
2 cups fresh broccoli florets
Hot cooked rice
Optional toppings: chopped green onions, peanuts and fresh cilantro
1. In a small bowl, combine the first 11 ingredients; stir in molasses if desired. In a 4-qt. slow cooker, combine chicken, cornstarch, salt and pepper; toss to coat. Top with red pepper. Pour stock mixture over top. Cover and cook on low for 4 hours or until chicken is tender.
2. Stir in broccoli. Cover and cook on high 30-40 minutes longer or until broccoli is crisp-tender. Serve with rice. Sprinkle with toppings of your choice.