Chili Crisp Orange Chicken

• portioner: 10 servings
• total tid: 5 minutes

Ingredienser

64oz (1800g) boneless skinless chicken thighs

240ml (1 cup) orange juice

90g (6 Tbsp) soy sauce

45g (3 Tbsp) mirin

15g (1 Tbsp) chili crisp

1 Tbsp garlic powder

1 Tbsp onion powder

1 tsp black pepper

High: 3-4 hours

OR

Low: 4-5 hours

Remove all liquid from slow cooker, bring to boil for ~20 minutes to reduce.

Orange sauce:

120g (6 Tbsp) orange marmalade

30g (2 Tbsp) chili crisp

30g (2 Tbsp) seasoned rice vinegar

20g (1 Tbsp) honey

10g (1/2 Tbsp) ginger paste or minced ginger

Corn starch slurry (to thicken):

8G (1 Tbsp) corn starch

15ml (1 Tbsp) water

Vejledning

Place over heat for 30 seconds, mix until thick, then add to chicken

Add salt to taste (if needed)

Garnishes:

Chopped green onions

Sesame seeds

Black sesame seeds

Rice bowls:

500g rice of choice (dry weight)

Allocate chicken and rice evenly across 10 servings, garnish with green onions and sesame seeds

Store frozen, reheat by microwaving for 3-4 minutes, mix, then microwave another 1-2 minutes if needed

Enjoy!

This is a featured recipe in my upcoming slow cooker meal prep cookbook!

Less than a month until the cookbook releases 👀

Until then, hope you enjoy this recipe and the many others I’ve posted this year!