In the mood for Chinese? Want to avoid all the MSG and canola oils and gluten that comes along with Chinese takeout? No problem - I got ya covered. This Orange Chicken recipe is so much better and also just as easy, no joke. Two words: SLOW COOKER. That's right...slow cooker orange chicken. Maybe it's not as ground breaking to you as it was for me, but every orange chicken recipe I've tried from other sources take forever. Now I realize that sounds contradictory...since the nature of a slow cooker is, well, slow...but what I mean is, they took a LOT of hand work. This method takes out all the mess and delivers even more flavor. Feel free to eat it as is, or with any other side for that matter. My favorite way to eat it is over a big pile of fried cauliflower rice. Use the fried rice recipe from one of my other paleo-fied Chinese takein recipes. Get it, son!
- 2 lbs boneless, skinless chicken thighs
- 1/3 cup coconut aminos
- 1/4 cup honey
- 1/2 large orange, juiced
- 3 tbsp tomato paste
- 1 tbsp sesame oil
- 2 tsp minced garlic
- 1/2 tsp ground ginger
- 1/2 tsp sea salt
- 1/2 tsp crushed red pepper flakes
- Sesame seeds to garnish
- Place chicken in the bottom of your slow cooker.
- Whisk together all remaining ingredients, except for sesame seeds.
- Pour about 1/2 cup of the sauce over the chicken, and set the slow cooker to LOW for 4 hours. Reserve the remaining sauce and set aside until the chicken is ready.
- When the chicken is done, remove from the slow cooker and cut into chunks. Set aside.
- In a saucepan over high heat, add the the sauce you set aside earlier. Bring it a boil, then reduce to low/medium heat. Let it cook for 10-15 minutes (should be very gently bubbling), until it thickens. Make sure you stir occasionally.
- Remove the sauce from heat and add in chicken pieces, ensuring each piece is coated.
- Plate the saucey chicken with whatever you please and garnish with sesame seeds!