Craving the irresistible taste of takeout but without the guilt or the fuss? Let me introduce you to Crockpot Orange Chicken, your new go-to for a quick, healthy, and incredibly flavorful meal. Imagine coming home after a long day to the mouthwatering aroma of citrus and spice, knowing dinner is already waiting for you. That's the magic of this recipe! I used to always get my favorite orange chicken until I tried this amazing recipe.
Why You Will Love This Recipe
Growing up, takeout nights were a rare and exciting treat. Orange chicken was always my top pick. Recreating that beloved flavor in a healthy, home-cooked way, and with just a fraction of the effort, feels like bringing a little piece of childhood joy into my adult life. Plus, knowing exactly what's going into my food makes it even better!
Ingredients
- For the Chicken:
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1/4 tsp black pepper
- For the Sauce:
- 1 cup orange juice
- 1/2 cup soy sauce (low sodium recommended)
- 1/2 cup brown sugar, packed
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons cornstarch (mixed with 2 tablespoons cold water)
- Garnish (Optional):
- Sesame seeds
- Chopped green onions
Step-by-Step Instructions for Making the Recipe
- Prepare the Chicken: In a large bowl, toss the chicken cubes with cornstarch, salt, and pepper until evenly coated.
- Combine Sauce Ingredients: In a separate bowl, whisk together orange juice, soy sauce, brown sugar, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes (if using).
- Add to Crockpot: Place the coated chicken in the Crockpot Orange Chicken. Pour the orange sauce mixture over the chicken.
- Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and tender.
- Thicken the Sauce: In the last 30 minutes of cooking, stir together 2 tablespoons of cornstarch with 2 tablespoons of cold water to make a slurry. Pour the slurry into the Crockpot Orange Chicken, stir well, and allow the sauce to thicken.
- Serve: Serve over rice or noodles, garnished with sesame seeds and chopped green onions, if desired. Enjoy!
Crockpot Orange Chicken
Ingredients
Equipment
Method
- In a large bowl, toss the chicken cubes with cornstarch, salt, and pepper until evenly coated.2 lbs boneless, skinless chicken breasts, 1/4 cup cornstarch, 1/4 tsp salt, 1/4 tsp black pepper
- In a separate bowl, whisk together orange juice, soy sauce, brown sugar, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes (if using).1 cup orange juice, 1/2 cup soy sauce, 1/2 cup brown sugar, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 tablespoon grated fresh ginger, 2 cloves garlic, 1/4 teaspoon red pepper flakes
- Place the coated chicken in the Crockpot Orange Chicken. Pour the orange sauce mixture over the chicken.2 lbs boneless, skinless chicken breasts, 1 cup orange juice
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and tender.
- In the last 30 minutes of cooking, stir together 2 tablespoons of cornstarch with 2 tablespoons of cold water to make a slurry. Pour the slurry into the Crockpot Orange Chicken, stir well, and allow the sauce to thicken.2 tablespoons cornstarch
- Serve over rice or noodles, garnished with sesame seeds and chopped green onions, if desired. Enjoy!sesame seeds, chopped green onions