01 April 2011

Slow Cooker Sesame Orange Chicken


This is a Taste of Home recipe I tried yesterday. I ended up changing it a little bit. Here's my amended recipe.


Slow Cooker Sesame Orange Chicken

Ingredients:
½ cup flour
4 chicken breast cutlets, cubed
⅓ cup teriyaki marinade
1 cup orange marmalade
¾ cup orange juice
¼ cup soy sauce
1 tbsp fresh ginger, grated
¼ tsp red pepper flakes
2 tbsp sesame seeds
4 servings hot cooked rice

Directions:
Place flour in a large resealable plastic bag. Add chicken and toss to coat. Transfer chicken to slow cooker, shaking off excess flour.

In a medium bowl, combine teriyaki marinade, orange marmalade, orange juice, soy sauce, ginger, and red pepper flakes. Pour over chicken and stir gently to coat. Cover and cook on low heat 4-5 hours or until meat is tender.

Sprinkle in sesame seeds and serve over rice.

Makes 4 servings.


The original recipe called for "teriyaki sesame ginger barbecue sauce" instead of the teriyaki marinade. I have never heard of that and couldn't find it, so that's why I used the teriyaki marinade. When I went back to the Taste of Home site to rate it, I noticed that it now calls for "honey barbecue sauce". Interesting. There were a couple of reviewers who said they couldn't find the teriyaki one, so I guess they changed it to something that was easier to find. I liked it just fine with the teriyaki marinade, so I'll probably make it that way in the future, but I'm curious to know how it would taste with the barbecue sauce.

After I put the sauce together, I tasted it and it didn't taste very orange to me. Since "orange" is in the title of the recipe, I decided to up the orange ingredients. I tripled the marmalade and added a little more orange juice. That helped a lot. I also halved the chicken (it originally made 8 servings), but kept the sauce the same, essentially doubling the sauce. We like our Chinese dishes saucy to go over the rice. I'm glad I did that, because I think it would have been dry with less sauce. I decreased the red pepper flakes from ½ tsp to ¼ tsp. That ended up being perfect for us, but you may want to increase it.

So after all these changes, we ended up loving this dish. Really tasty. It's not as tangy as the Chinese Lemon Chicken I make, but has a more subtle citrus flavor. I personally like this one better. And it's easier since it doesn't call for browning the chicken before adding to the slow cooker.

I'll definitely be making this one again.

Aly at Cooking in Stilettos chose to make this recipe when she was assigned my blog for the Secret Recipe Club in April 2013.  Click on the button below to check out her post!

Secret Recipe Club


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