Slow-Cooker Orange Chicken

I suspect that Orange Chicken is to Asian cuisine as Spaghetti and Meatballs is to Italian cuisine.  Ironically, the only "orange" comes from 3/4 cup of Orange Marmalade.  However, I love Orange Chicken, preferably on fried rice, but without a deep fryer, you can't really get that crunchy texture. This is tasty and sticky, though, and you can add crunch with cashews or peanuts.  You could also add pineapple chunks.  It was just right served in a bowl over pre-packaged Yakisoba Noodles from Costco.  The recipe says to cook it for 4-5 hours, but it was ready after 3 1/2.

4 servings

15 calculated points

Torrontes

Ingredients

• 3-4 Boneless Chicken Breasts, chopped into small pieces
• 1 teaspoon rice wine vinegar
• 2 Tablespoons Soy Sauce
• ½ teaspoon sesame oil
• ¾ cup orange marmalade
• 3 Tablespoon brown sugar
• ½ teaspoon salt
• pinch of pepper
• 3 Tablespoons Cornstarch
• 2 Tablespoons vegetable oil

Directions

In a bowl 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. Pour vegetable oil in the skillet and brown the sides of the covered chicken. The chicken doesn’t need to be fully cooked since it is going in the crockpot. 
After the chicken is done cooking, pour the pieces into the crockpot. Then cover the chicken with the sauce mixture and give the pot a stir. 
Cook on low 4-5 hours or high 2-3 hours.