orange chicken I made in the wok. Again there are a lot of ingredients which now I had most on hand.
1 1/2-2 lbs boneless and skinless chicken breasts, cut in one inch cubes.
3 tablespoons olive oil, divided
1/3 cup corn starch
Salt and pepper, to taste
1 cup orange marmalade
1/4 teaspoon soy sauce
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
1 teaspoon ground ginger
1/2 teaspoon onion powder
2 tablespoons toasted sesame seeds
2 tablespoons green onion, sliced thin for garnish
1 orange, sliced for garnish optional
Line your crockpot with a liner for quick and easy cleanup. Pour 2 tablespoons olive oil in the bottom of the crockpot.
In a gallon size ziplock bag add the cubed chicken, corn starch and salt and pepper. Close bag and shake until the chicken is completely covered, then add it to the crockpot. Disperse evenly.
In a medium size bowl add the orange marmalade, soy sauce, rice wine vinegar, sesame oil, ground ginger, onion powder and remaining 1 tablespoon of olive oil. Mix well and pour over chicken. Make sure all pieces are covered.
Cook on low for 4 hours or high for 2 hours. Make sure cooked thoroughly. Remove to a plate pour some of the liquid over the chicken and garnish with sesame seeds, green onion slices and orange slices (optional).
Note: I used 3 lbs of chicken because we are a family of 5. so I doubled the rest of the ingredients. I don't think I needed to double the corn starch to cover the chicken. I ended up putting it in the wok. My 9 yr old had 3 helpings, so it was a hit!
Here is another recipe on how to get crispy crockpot chicken