Ingredients:

  • 2 lbs (900g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/4 cup (30g) cornstarch
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 cup (240ml) orange juice, freshly squeezed preferred
  • 1/2 cup (120ml) low-sodium soy sauce
  • 1/2 cup (100g) brown sugar, packed
  • 1/4 cup (60ml) rice vinegar
  • 2 tablespoons honey
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon orange zest
  • 1/2 teaspoon red pepper flakes (optional, for a touch of heat)
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • Sesame seeds (optional)
  • Chopped green onions (optional)

Instructions:

  1. In a large bowl, toss the chicken pieces with cornstarch, salt, and pepper until evenly coated.
  2. In a separate bowl, whisk together orange juice, soy sauce, brown sugar, rice vinegar, honey, ginger, garlic, orange zest, and red pepper flakes (if using).
  3. Place the chicken in the bottom of the crockpot. Pour the orange sauce over the chicken, ensuring all pieces are submerged.
  4. Cover and cook on low for 4-6 hours or on high for 2-3 hours, or until the chicken is cooked through and tender.
  5. In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons water to create a slurry. Pour the slurry into the crockpot and stir well. Cook on high for 15-30 minutes, or until the sauce has thickened to your desired consistency.
  6. Serve hot crockpot orange chicken over rice or noodles. Garnish with sesame seeds and chopped green onions, if desired.