Ingredients
4 boneless, skinless chicken breasts
3/4 cup orange marmalade
1/2 cup soy sauce
1/2 cup barbecue sauce
2 tablespoons rice vinegar
1 teaspoon garlic powder
1 teaspoon ground ginger
1/2 teaspoon red pepper flakes (optional, for a bit of heat)
1 tablespoon cornstarch
1/4 cup water
Sliced green onions (for garnish)
Sesame seeds (for garnish)
3/4 cup orange marmalade
1/2 cup soy sauce
1/2 cup barbecue sauce
2 tablespoons rice vinegar
1 teaspoon garlic powder
1 teaspoon ground ginger
1/2 teaspoon red pepper flakes (optional, for a bit of heat)
1 tablespoon cornstarch
1/4 cup water
Sliced green onions (for garnish)
Sesame seeds (for garnish)
Directions
Place the chicken breasts in the bottom of your slow cooker.
In a bowl, whisk together the orange marmalade, soy sauce, barbecue sauce, rice vinegar, garlic powder, ground ginger, and red pepper flakes if using.
Pour the sauce mixture over the chicken, ensuring each piece is well-coated.
Cover and cook on low for 4-6 hours, or until the chicken is tender and cooked through.
Remove the chicken from the slow cooker and set aside.
In a small bowl, mix the cornstarch and water to create a slurry.
Stir the slurry into the sauce in the slow cooker. Cook on high for an additional 20-30 minutes, or until the sauce has thickened.
Return the chicken to the slow cooker, coating it with the thickened sauce.
Serve the orange chicken garnished with sliced green onions and sesame seeds.
Variations & Tips
For a slightly zestier flavor, you can add the zest and juice of one fresh orange to the sauce mixture. If you prefer dark meat, boneless, skinless chicken thighs work wonderfully in this recipe. For a healthier twist, you can use low-sodium soy sauce and reduce the amount of barbecue sauce. And if you’d like a bit more veggie goodness, toss in some bell pepper strips or snap peas during the last hour of cooking.