Ingredients:

  • 1.5 lbs (680g) boneless skinless chicken thighs, cut into 1-inch pieces
  • ½ cup (120ml) orange juice
  • ¼ cup (60ml) orange marmalade
  • 2 tbsp (30ml) soy sauce
  • 1 tbsp (15ml) toasted sesame oil
  • 1 tbsp (15ml) rice vinegar
  • 1 tsp (5g) fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tbsp (15g) cornstarch
  • 1 tbsp (15ml) cold water
  • 1 tsp (5g) toasted sesame seeds
  • 2 scallions, thinly sliced

Instructions:

  1. Place the diced chicken thighs at the bottom of the slow cooker.
  2. In a small bowl, whisk together the orange juice, marmalade, soy sauce, sesame oil, rice vinegar, ginger, and garlic.
  3. Pour the sauce mixture over the chicken and stir gently to ensure every piece is coated.
  4. Cover and cook on High for 3 hours or Low for 6 hours until the chicken is tender.
  5. Whisk the cornstarch and cold water in a small cup to create a slurry.
  6. Stir the cornstarch slurry into the slow cooker during the last 15-20 minutes of cooking, stirring occasionally until the sauce transforms into a thick, glossy glaze.
  7. Garnish with toasted sesame seeds and sliced scallions immediately before serving.