The following recipe for Slow-Cooked Chicken À L’Orange is from SurvivalBlog reader Ellen H.. This recipe requires a slow cooker. It is typically served on a bed of rice, that is cooked separately.
Ingredients
Ingredients for the chicken:
- 1/4 cup cornstarch
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1 1/2-inch pieces
- 2 tablespoons vegetable oil
Ingredients for the orange sauce:
- 1 tablespoon finely grated orange zest (from 1 orange)
- 3/4 cup freshly squeezed orange juice (from 2 oranges)
- 1/4 cup granulated sugar
- 3 tablespoons honey
- 1 tablespoon cornstarch
- 1 tablespoon low-sodium tamari or soy sauce
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced (or less, to suit your taste)
- 1 teaspoon toasted sesame oil (Asian-style)
- 1/2 teaspoon grated peeled fresh ginger
- 1/4 teaspoon red pepper flakes (or less, to suit your taste)
Ingredients for the bed of rice:
- 2 cups (dry measure) of White Basmati rice
- 4 cups water
- Salt (to taste)
DIRECTIONS
-
Prep the chicken: Mix the cornstarch, salt, and pepper together in a gallon-sized zipock bag. Add the chicken pieces, seal the bag, and shake it until the chicken is well-coated.
-
Heat the oil in a large nonstick skillet over medium-high heat until shimmering, about 3 minutes. Add the chicken in batches, making sure not to crowd the pan, and cook about 2 minutes per side. The chicken might not brown, but the cornstarch coating will become crispy and dry. The chicken will not be completely cooked at this point, but that is fine. Transfer the chicken to a 4-quart slow cooker and repeat with any remaining chicken.
-
Make the sauce: Place all the ingredients in a medium bowl and whisk to combine. Pour over the chicken.
-
Cover and cook until the chicken reaches 165°F . Depending on the slow cooker used, that usually equates to 1-1/2 to 2 hours on the “Low” setting or 45 minutes to 1 hour on the “High” setting.
-
Using a slotted spoon, transfer the chicken to a bowl. Pour the sauce into a large skillet and bring to a boil over medium-high heat. Cook until the sauce is reduced by half and thickens enough to coat the back of a spoon, about 7 minutes. Add the chicken to the sauce and toss to combine.
SERVING
To serve, spoon the prepared chicken over the bed of cooked rice, sprinkle with sesame seeds (optional) and scallions (optional), and serve with orange slices (optional).
—
Do you have a well-tested recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long-term storage foods, recipes for wild game, dutch oven recipes, slow cooker recipes, and any recipes that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!