Chili Crisp Orange Chicken

dairy-free ⓘ

10 meals

From a reel by Stealth Health Life — watch the original

Ingredients

• 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
• 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
• 8G (1 Tbsp) corn starch
• 15ml (1 Tbsp) water
• Add salt to taste (if needed)
• Chopped green onions
• Sesame seeds
• Black sesame seeds
• 500g rice of choice (dry weight)

Instructions

1. Combine chicken thighs, orange juice, soy sauce, mirin, chili crisp, garlic powder, onion powder, and black pepper in a slow cooker.
2. Cook on high for 3-4 hours or on low for 4-5 hours.
3. Remove the liquid from the slow cooker and boil it in a separate pan for approximately 20 minutes to reduce.
4. In a pan, combine orange marmalade, chili crisp, seasoned rice vinegar, honey, and ginger paste.
5. Create a slurry by mixing corn starch and water, then add it to the sauce mixture.
6. Heat the sauce over heat for 30 seconds, stirring until thickened, then add the sauce to the cooked chicken.
7. Season with salt to taste if necessary.
8. Prepare the rice according to package instructions.
9. Divide the chicken and rice into 10 portions and garnish with green onions and sesame seeds.