Crock Pot Orange Sesame Chicken With Toasted Almonds Recipes

Steps:

• Place flour in a large resealable plastic bag. Add the chicken, a few pieces at a time, and shake to coat. Transfer to a 4- or 5-qt. slow cooker. , In a large bowl, combine the barbecue sauce, marmalade, orange juice, soy sauce, ginger and pepper flakes. Pour over chicken. Cover and cook on low for 4-6 hours or until chicken is tender. Sprinkle with sesame seeds. Serve with rice. Freeze option: Before sprinkling with sesame seeds, cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary. Serve as directed.

Steps:

• Combine the ingredients for the marinade. Add chicken and marinate for 15 to 20 minutes.
• In a separate bowl, mix together the sauce ingredients: orange juice, chicken stock, sugar, soy sauce, salt, and sesame oil. In a small to medium sized pot, heat up a few teaspoons oil and sauté minced garlic until fragrant, about 1 minute. Add apple cider vinegar, then the combined sauce ingredients. Simmer until liquid is reduced by three fourths, about 15 minutes. Stir in cornstarch and water mixture until sauce thickens, then season with salt to taste. Set sauce aside and keep warm.
• Drip excess marinade off the chicken, and toss cubes in 1 cup of cornstarch. Shake off excess before frying.
• Meanwhile, heat up the 3 cups oil in a wok. When oil just begins to smoke, add the first batch of chicken cubes and deep-fry until cooked through, about 4 to 5 minutes. Remove chicken with a slotted spoon and drain on paper towels. Repeat with the rest of the chicken.
• Reheat orange sauce and add drained chicken cubes. Mix until well-coated. Plate and sprinkle sesame seeds on top.

Steps:

• Spread chicken into the crock of a slow cooker.
• Stir honey, soy sauce, ketchup, minced onion, vegetable oil, and garlic powder together in a bowl; pour over the chicken.
• Cook on Low until the chicken is tender, 3 to 4 hours.
• Remove chicken from the sauce in the slow cooker to a cutting board. Stir water and cornstarch together to dissolve cornstarch completely; pour into the sauce in the slow cooker until smooth.
• Cook on High until slightly thickened, about 10 minutes.
• Cut chicken into bite-size pieces and stir into the sauce. Sprinkle sesame seeds over the chicken and sauce mixture.

Steps:

• Rinse chicken and pat dry.
• Mix sesame seeds, salt, flour, and pepper together in a bowl.
• Coat the chicken with the flour mixture and fry in the oil in a large skillet, preheated over medium-high heat.
• Fry to a nice, medium brown color on both sides.
• Depending on how much chicken you have, you may need to do more than one batch.
• Don't overcrowd the chicken!
• Remove the chicken from the skillet and place in a large crock pot.
• In a small bowl, mix onion, wine (or water or broth), and bouillon granules (if using).
• Pour over the chicken.
• Cover and cook on low, 5-7 hours.
• Turn on high and remove chicken, keeping all the juices in the crock pot.
• OPTIONAL- at this point I like to heat the oven to 450 and 'crisp up' the chicken a bit on a cookie sheet, be extra careful not to burn it if you decide to do this!
• Whisk the cornstarch and water together and stir into the crock pot.
• Then add all of the sauce ingredients EXCEPT sour cream and cook on high for 15 minutes.
• Whisk the sour cream into the sauce and serve over rice (I like Basmati) with the chicken.

Steps:

• Cut chicken breasts into bite-size pieces. Place in the slow cooker.
• Sprinkle flour over chicken and toss well to coat.
• In a medium bowl, whisk together remaining ingredients. Pour over chicken. Cook on high 4 hours or low 6-8 hours.
• Serve with rice.