I’m not surprised this recipe has become a great success over at The Recipe Critic! It has received plenty of feedback from lovely readers. Let’s take a look at what they’ve had to say about it:
Thank you so much for this fantastic recipe! We LOVE chinese in our house, but I have not had much success making many of our favorite dishes at home. I do make a killer chicken fried rice though, LOL! I will be giving this a try very soon!
Love orange chicken and love how easy this recipe looks. Thanks for sharing!
Just finished making it and it is delicious. I don’t have crock put so put it in heavy dutch oven pan and cooked it for 2 hours on next to lowest setting on my stove-top just above warm and worked beautifully. Didn’t boil just simmered. The take-home type is too spicy for me this was just perfect. Thanks!
Ingredients
- 3-4 Perdue Boneless Chicken Breasts, chopped into small pieces
- 3 Tablespoons Argo Cornstarch
- 2 Tablespoons vegetable oil
- 1 teaspoon rice wine vinegar
- 2 Tablespoons Kikkoman Soy Sauce
- ½ teaspoon sesame oil
- ¾ cup Smuckers orange marmalade
- 3 Tablespoon Domino brown sugar
- ½ teaspoon salt
- pinch of pepper
Instructions:
Mix the rice wine vinegar, soy sauce, sesame oil, marmalade, brown sugar, salt and pepper. Set aside.
In a ziplock bag, add the cornstarch and chicken. Shake to coat. Heat vegetable oil in the skillet and brown the sides of the covered chicken. It doesn’t need to be fully cooked at this point.
Pour the chicken pieces into the crockpot. Cover with the sauce mixture and give the pot a stir.
Cook on low 4-5 hours or high 2-3 hours.
Quick Tip: This recipe serves 4, double the ingredients if necessary.
Thanks to The Recipe Critic for this delicious slow cooker Chinese meal!
