I was looking for more summertime dishes to explore, and came across several that called for chicken in a slow cooker... well, sort of. While most of the cooking for them does take place in a slow cooker, there is usually a step where they are first seared in a hot skillet to give the chicken a light golden color and a little extra flavor than if it was placed raw into the slow cooker. This is one of them.
I also was thinking about something more Oriental style, and having never tried Orange Chicken before the thought intrigued me enough to give this one a go. It turned out quite good; my reviewers said it tasted better than what they've had when going to "that restaurant" this recipe is copied from, so I'll call that a win.
Adapted from Persnickety Plates
A copycat version of Panda Express' Orange Chicken, prepared in a slow cooker (with a little skillet searing first to add flavor).
Adapted from Persnickety Plates
Heat olive oil in a large skillet over medium-high heat. Remove any excess fat from the chicken and cut into 1-inch pieces. Combine cut chicken and corn starch in a zippered plastic bag, shaking to coat each piece evenly. Remove chicken and discard bag along with any remaining corn starch.
Place coated chicken into the skillet and sear on all sides until slightly browned; chicken should not be fully cooked. Remove from skillet and place in a 6-quart slow cooker. Add the bell pepper to the slow cooker.
In a medium bowl combine marmalade, soy sauce, rice vinegar, sesame oil, ginger, garlic, red pepper flakes, and sesame seeds. Whisk to blend thoroughly. Pour the mixture over the chicken and bell pepper in the slow cooker, then gently stir to coat evenly.
Cook on Low for 3 hours, stirring occasionally to prevent sticking and burning. Serve immediately, garnishing with additional sesame seeds and/or chopped green onion if desired.
Servings 6
Serving Size approx. 6 ounces
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.