Orange Chicken - Crock-Pot Express Crock Recipes

O ra ng e Chicken
Prep: 15 mins 4 servings
Cook: 15 mins
1. Place the chicken thighs in the Crock-Pot® Express Crock Multi-Cooker.
INGREDIENTS
2. In a small bowl, whisk together orange juice, soy sauce, ketchup, brown sugar,
◊ 1 lbs boneless, skinless chicken
sriracha, salt and pepper. Pour over the chicken. Place the top on the Crock-Pot®
breasts cut into bite-size pieces
Express Crock Multi-Cooker; make sure it is locked and that steam valve is closed.
◊ 1 cup freshly squeezed
Press POULTRY and then START/STOP.
orange juice
3. When the timer goes off, press START/STOP. Do a quick release by using a long utensil
◊ 1 tbsp low-sodium soy sauce
to flip the steam valve to open. Press BROWN/SAUTÉ.
◊ 3 tbsp ketchup
4. In a small bowl, whisk together cornstarch and water. Stir this into the chicken mixture;
◊ 2 tbsp brown sugar
cook a minute or two, until the sauce has thickened.
5. Serve over rice with green onions and crushed red pepper flakes on top.
◊ 1-2 tsp sriracha sauce
◊ ½ tsp kosher salt
◊ ¼ tsp black pepper
◊ 2 tsp cornstarch
◊ 1 tbsp water
◊ Green onions, sliced
◊ Crushed red pepper flakes
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En t rée s
vegetarian gluten-free
"Takeout taste in 15 minutes! Chicken thighs are cooked in
a sweet and spicy orange sauce and served over rice for a
kid-friendly, weeknight meal!"
@FakeGingerBlog
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