Sesame Orange Chicken (Two Cooking Methods!)

• servings: 4 servings
• active time: 2 minutes
• total time: 9 hours 22 minutes

Ingredients

2lbs boneless, skinless chicken thighs (fresh or frozen)

⅓ cup coconut aminos

⅓ cup honey

zest of 1 orange

2 Tbsp orange juice

2 Tbsp tomato paste

1 Tbsp toasted sesame oil

2 tsp minced garlic

½ tsp ground ginger

¾ tsp sea salt

½ tsp red pepper flakes

¼ – ½ tsp freshly ground black pepper

2 tsp arrowroot powder

2 Tbsp water

sesame seeds, to garnish

chopped green onions, to garnish

4 cups cauliflower rice, prepared

Directions

Trim any visible fat from the chicken, and place it in either your slow cooker or Instant Pot.

Mix together all other ingredients, except sesame seeds, green onions, and arrowroot slurry, in a bowl and then pour over the chicken.

Mix well to ensure the chicken is coated and sauce ingredients well distributed in the pot (especially important for the Instant Pot to avoid a burn notice).

For the slow cooker: Set to cook on low for 4 hours.

For the Instant Pot: Set to high pressure for 10 minutes (12 if your chicken is frozen). Manually release the pressure when cooking is complete.

Remove the chicken from the pot or slow cooker, and cut or shred it. Spoon any fat off the top.

If you used a slow cooker, transfer the sauce to a pan on the stovetop, add the arrowroot slurry, and simmer over medium heat for 20 minutes or until the sauce is reduced and thickened.

If you used an Instant Pot, add the arrowroot slurry, and then set the machine to saute for 5-10 minutes until the sauce is thickened.

Add the chicken back to the sauce and stir. Serve over cauliflower rice and garnish with sesame seeds and green onions.