Ingredients

The following ingredients have 10 Servings
  • 2 tablespoons olive oil
  • 2 pounds boneless white meat chicken (cut into cubes)
  • 1 cup orange marmalade
  • ⅓ cup cornstarch
  • ¼ cup low-sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • ½ teaspoon red pepper flakes
  • ½ teaspoon sea salt
  • 2 tablespoons sesame oil
  • 1 teaspoon ginger
  • 2 whole garlic cloves (pressed)
  • 2 tablespoons green onion (sliced )

Instruction

  • Drizzle 2 tablespoons of olive oil into the bottom of a 6-qaurt slow cooker.
  • Add salt, pepper flakes, cornstarch, and cubed chicken to a zippered bag. Shake to coat with cornstarch. You do not want to over coat the pieces because it will thicken the sauce too much. Add coated chicken into the bottom of the slow cooker.
  • Add marmalade, sesame oil, rice vinegar, soy sauce, ginger, and garlic to a small bowl and whisk to combine. Pour sauce over cubed chicken, and stir to combine.
  • Cover slow cooker with the lid and cook on high for 2 hours. Check the chicken with a thermometer at the 90 minute mark to ensure the internal temperature has reached 165°F. Additionally, this can be cooked on low for 4 hours checking the chicken at the 3-hour mark.
  • Serve chicken with green onion, and toasted sesame seeds over the rice of your choice.