Slow Cooker Orange Chicken

Ingredients

• 900 g boneless, skinless chicken breasts or chicken tenders, cut into 2.5 cm pieces
• 40 g cornstarch (1/3 cup)
• 60 ml olive oil (4 tablespoons), for browning
• 480 g orange marmalade (1 1/2 cups)
• 120 ml low-sodium soy sauce (1/2 cup)
• 30 ml rice vinegar or apple cider vinegar (2 tablespoons)
• 1 teaspoon sesame oil
• 1 teaspoon ground ginger
• 3 garlic cloves, minced
• 1/2 teaspoon red pepper flakes
• 1 teaspoon sesame seeds, for the sauce
• 2 spring onions, thinly sliced, for garnish
• 1 teaspoon additional sesame seeds, for garnish
• Cooked rice or noodles, for serving, optional and not included in nutrition

Method

1. Cut the chicken into evenly sized 2.5 cm pieces.
2. Place the cornstarch in a shallow dish or food-safe bag. Add the chicken and toss until every piece is lightly and evenly coated.
3. Heat the olive oil in a large frying pan over medium-high heat.
4. Working in batches if necessary, add the coated chicken in a single layer and sear for 2 to 3 minutes per side, until lightly golden. The chicken does not need to be cooked through at this stage.
5. Transfer the browned chicken to a 6-litre slow cooker and spread it into an even layer.
6. In a medium bowl, whisk together the orange marmalade, low-sodium soy sauce, vinegar, sesame oil, ground ginger, garlic, red pepper flakes and 1 teaspoon sesame seeds.
7. Pour the orange sauce over the chicken and stir gently until all the pieces are coated.
8. Cover and cook on LOW for approximately 3 hours. Stir once halfway through cooking to promote even cooking and prevent the sauce from catching.
9. Check that the chicken is fully cooked and has reached at least 75°C in the centre of its largest pieces.
10. For a thicker sauce, remove the slow-cooker lid for the final 20 to 30 minutes.
11. Garnish with the sliced spring onions and additional sesame seeds.
12. Serve hot, optionally over cooked rice or noodles.