Are you looking for an easy crockpot asian dinner? This gluten free crockpot orange asian chicken, served over rice with steamed vegetables was fast, simple and tasted great! It’s similar to the General Tso’s Chicken Stir-Fry, however the sauce is completely different. I adapted the recipe from Real Food, Allergy Free and hope you enjoy the results.
- 1 – 2 pounds organic chicken, cut into bite size pieces
- 1/3 cup flour mixture (a little less than 1/3 cup white rice flour with a tbsp of corn starch added, 1 tsp garlic powder, salt and pepper to taste)
- 2 tbsp Nutiva Organic Coconut Oil
- 6 oz frozen organic orange juice
- 4 tbsp organic brown sugar
- 1 tbsp organic balsamic vinegar
- 3 tbsp organic ketchup
- 2 tsp salt
- 1/2 tsp fresh organic ginger, grated
- 1 pinch red pepper flakes (optional – I didn’t use)
Toss cubed chicken in a baggie filled with the flour mix a few at a time. Shake off excess flour.
Heat oil in a large skillet and lightly brown the chicken on all sides. Don’t cook the chicken through, just seal in the juices.
Toss the browned chicken in a crockpot (I poured a little of the sauce mixture into the bottom first so that the chicken doesn’t stick)
Combine remaining ingredients in a small bowl. Taste and add more sugar if you wish.
Pour (remaining) sauce over chicken. Cover and cook on low for two – three hours (depending on chicken quantity) , then turn to warm or simmer until serving.
Serve over rice with steamed vegetables.