Orange Chicken

In keeping with my Chinese/Asian kick I've been on for the past few weeks, I made Orange Chicken tonight.


The Tools:


-6 qt. crockpot

-2 lbs chicken thighs (I prefer skinless and boneless)
-5 T tomato paste
-1/8 cup orange juice
-4 T coconut aminos (or gluten free soy sauce if you're not too strict)
-3 T honey
-1 t sesame oil
-2 garlic cloves, minced
-1/2" piece fresh ginger, grated (or a few pinches of ground ginger)
-1/2 t rice vinegar
-1/2 t red chili paste
-2 T arrowroot powder
-salt and pepper

The Process:

Plop your chicken in the bottom of the crockpot.  It can be fresh or frozen, doesn't matter.  Mine is usually frozen because I like to keep raw meat sequestered in my freezer with no juices running around as much as possible.

Mix remaining ingredients except arrowroot powder together in a large bowl.  Dump mixture over the top of the chicken.

Cook on LOW for 7-8 hours, or on HIGH for 4 hours.  Make sure your chicken is cooked thoroughly.

Remove chicken from crockpot and set aside.  Add the arrowroot powder to the liquid left in the crockpot and mix it together well.  Let it cook on HIGH for another 15 minutes to thicken up.

Serve the chicken over some riced cauliflower with some steamed broccoli and carrots and ladle the orange sauce over the top.  Enjoy!

Tip: If you're hard pressed for time in the mornings, make the marinade the night before so you can just throw this together in the morning in less than a minute.  

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